BANANA, BRAN AND PRUNE MUFFINS
This my own concoction, It contains more bran than flour and prunes as well. This should get you "going" and it's so good for you.Nothing has to be exact in the measurements. For extra nutrition I added ground flax seed and ground Salba, also Kretchmer wheat germ. This is not a sweet muffin, if you want more sugar just increase the brown sugar. If you don't know what Salba is I found this explanation very informative. The zaar computer will not accept Salba as an ingredient so I'm adding here. 1/8 cup Salba (optional Salba® is packed with more energizing nutrition than any other vegetable source, even Flax. After more than a decade of testing, no single food known to man can match Salba's® nutritional power. This ancient grain is rich in Omega 3 fatty acids, with an optimal Omega 3 to 6 ratio, beneficial fibre, Calcium, Magnesium, Iron, Vitamin C, Potassium, vegetable proteins plus vital age-fighting antioxidants. Clinical studies suggest Salba's® unique nutritional make-up can: help boost energy levels, reduce blood pressure, improve your heart health, promote balanced blood sugar, aid in hunger management, promote healthy weight loss and support easy digestion.
Provided by Dorel
Categories Breakfast
Time 45m
Yield 6-12 serving(s)
Number Of Ingredients 15
Steps:
- Turn oven on to 375°.
- Combine all dry ingredients in large bowl.
- Mix cut up prunes into flour mixture using your hands so you can separate the pieces and each piece gets coated with flour mixture.
- You can mash all bananas or you can do what I do and slice one of them.
- In smaller bowl mix all wet ingredients including bananas until well mixed.
- Add wet ingredients to dry and fold to mix gently.
- Don't over mix.
- Spoon into paper lined or greased muffin tins.
- I make 6 giant muffins or you can make 12 ordinary size muffins.
- Baking time will vary from about 20 minutes for regular size to 30 minutes for giant size.
BANANA PRUNE MUFFINS
"They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day."
Provided by The Daycare Lady
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- 2. In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
- 3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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