Banana Bran Muffins Fruit Juice Sweetened Recipes

Steps:

• Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
• Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
• With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
• In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

Steps:

• Preheat oven to 350°F
• In a bowl, mix together the flour, bran, baking powder, baking soda, salt, and cinnamon.
• In another bowl, mix together the mashed banana, egg whites, and juice concentrate.
• Add the dry mixture to the wet ingredients stirring as little as possible until just combined.
• Spoon into greased muffins cups. (This recipe will make 18 standard muffins or 12 jumbo).
• Bake for 25 minutes. (30 if making jumbo muffins).

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, bran flakes, baking powder, cinnamon, salt and baking soda in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture to the flour mixture and gently fold until just incorporated (a few lumps are OK). Evenly divide the batter among the muffin cups; sprinkle with turbinado sugar. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days. Copyright 2016 Television Food Network, G.P. All rights reserved

Steps:

• Preheat the oven to 350 degrees F and spray the muffin pan with nonstick spray.
• Put the raisins and dates in a medium bowl and cover with very hot water. Let soak until the fruit is very soft, about 25 minutes. Drain and then puree until smooth in a food processor, scraping the bowl frequently.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the milk and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold the banana chunks into the batter.
• Divide the muffin batter evenly among the mini muffins cups. Dampen your hands and smooth the tops of each mound of batter. Top each with a thin slice of banana. Bake until the muffins are golden and bounce back when pressed, about 18 minutes. Let cool in the pan for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.