Cocoa Banana Bran Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Stir in bran flakes. In another bowl, whisk eggs, bananas, oil and buttermilk until blended. Add to flour mixture; stir just until moistened., Fill foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 12-14 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

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 400F and lightly grease muffin tin.
• Set aside.
• Peel bananas; mash one and slice the other.
• Set aside.
• Stir together flour, sugar, cocoa, baking powder, baking soda, and salt.
• Set aside.
• In a large mixing bowl, combine cereal and milk.
• Let stand 2-3 minutes or until cereal is softened.
• Add egg, margarine and mashed bananas.
• Mix well.
• Mix in sliced banana.
• Add the flour mixture, stirring just until combined.
• Portion into muffin tins evenly.
• Bake for 20-22 minutes, or until tops spring back when lightly touched.

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 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:

• 1. Stir together flour, sugar, baking powder, salt and cocoa powder. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in bananas. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 23 minutes or until lightly browned. Serve warm.

Steps:

• Preheat over to 400f and lightly grease muffin tin or line with paper.
• Set aside.
• Peel bananas and mash (or slice one).
• Set aside.
• Sift together flour, cocoa, baking powder, baking soda, and salt.
• Set aside.
• In a large mixing bowl, combine cereal and milk.
• Let stand 2-3 minutes or until cereal is softenened.
• Add egg, fat substitute, and mashed bananas.
• Mix well.
• Mix is sliced bananas (if one was sliced).
• Add the flour mixture, stirring just until combined.
• Portin into muffin tins evenly.

Steps:

• Preheat oven to 350°F.
• Butter or put paper cups in muffin pan.
• Mash bananas.
• Whisk in eggs, buttermilk, vegetable oil and vanilla.
• Mix the dry ingredients.
• Be sure to sift the cocoa.
• Mix wet and dry ingredients until just blended.
• Spoon the batter into the muffin cups.
• Bake for 20-25 minutes, until done.
• If you like, lay a slice of banana over each muffin before baking.

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.