Moist Jumbo Banana Wheatoat Bran Muffins Recipes

BANANA BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
• Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
• In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
• In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
• Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
• Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
• Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
• Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.

MOIST JUMBO BANANA WHEAT/OAT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
• Mash ripe bananas with fork or puree in food processor.
• Chop nuts or dried fruit, if using.
• In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
• In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
• Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
• Place into muffin cups immediately and put into oven.
• Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.

QUICK OAT BRAN AND BANANA MUFFINS

Steps:

• Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
• Combine first 6 ingredients in a large bowl.
• Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
• Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
• Divide batter evenly among muffin cups.
• Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
• Transfer to rack to cool.

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

WW CRUMB-TOPPED JUMBO BRAN MUFFINS

Steps:

• Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners).
• To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
• Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the baking soda, baking powder, and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses in a large bowl intil blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
• Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted into a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

JUMBO HONEY-BANANA BRAN MUFFINS

Steps:

• Heat oven to 375 degrees.
• Generously grease 6 jumbo muffin tins or line with jumbo paper liners.
• In a large bowl stir together the bran with milk; let sit for 5 minutes, then stir in mashed bananas, melted butter, vanilla honey and egg; stir to combine.
• In another bowl stir together flour with baking powder and salt; add to the wet ingredients and stir with a wooden spoon JUST until combined (any lumps are okay!).
• Add in nuts (if using).
• Divide the batter between the six muffin tins.
• Bake for 28-32 minutes or until muffins test done.

BANANA, CARROT, APPLE, OAT BRAN MUFFINS

Steps:

• Mix first four dry ingredient together in a small bowl.
• Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
• Add the dry mixture to the wet mixture until well combined.
• Add vegetable/fruits to mixture.
• Bake at 400°F for 18 minutes or until dry in the middle.

SWEET AND MOIST BANANA MUFFINS

Steps:

• Heat Oven to 350 degrees.
• 1. In a bowl, mash together banana, melted butter, sugar and eggs.
• 2. Add in the vanilla extract, cinnamon, nutmeg, orange peel.
• 3.In a separate bowl, mix together flour, baking soda, baking powder, salt, oat bran and wheat germ.
• 4. Add wet ingredients to the dry ingredients and mix well.
• 5. Make sure to spray your muffin pan with nonstick spray.
• 6. Fill the muffin tray and bake for 20 minutes or golden.