BANANA WALNUT CRANBERRY MUFFINS
Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.
Provided by Mel Schwan
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
- Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
- Spoon batter into lined cups, filling each 3/4 full.
- Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
- Sprinkle walnut crumble over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g
BANANA OAT MUFFINS
A healthy and delicious morning treat!
Provided by Karen Resciniti
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine flour, oats, sugar, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g
CRANBERRY OAT MUFFINS
"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
BANANA CRANBERRY NUT MUFFINS
Moist and nutritious banana muffins, great for breakfast. Made with oat bran, almond milk, fresh cranberries, bananas, and walnuts!
Provided by kwat@65
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 22
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
- Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
- Fill each muffin liner with 1 tablespoon batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 17.1 g, Cholesterol 14 mg, Fat 6.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 171.1 mg, Sugar 5 g
CRANBERRY BANANA OAT MUFFINS
These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine the first six ingredients in a mixing bowl.
- Mix well.
- Beat together egg, bananas and melted butter or margarine until smooth.
- Add to dry ingredients.
- Stir to blend.
- Stir in cranberries just until combined.
- Spoon batter into prepared muffin pan, filling almost to the top.
- Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Nutrition Facts : Calories 215.7, Fat 6.6, SaturatedFat 3.6, Cholesterol 29, Sodium 299.1, Carbohydrate 35.9, Fiber 2.7, Sugar 14.2, Protein 4.4
CRANBERRY OAT MUFFINS
These aren't heinously spongy like most oatmeal muffins, and they actually have respectable mushroom-y muffin tops. You could always change up the berries in this, if you want. I love these!
Provided by Megohm
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
- Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
- Mix all wet ingredients.
- Add wet to dry, stir just until all the dry ingredients are moistened.
- Mix crumb ingredients with fingers.
- Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.
CRANBERRY-BANANA BREAKFAST MUFFINS
Make and share this Cranberry-Banana Breakfast Muffins recipe from Food.com.
Provided by Rachchow
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Lightly grease muffin cups or spray with cooking spray.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
- In a medium-size bowl, combine egg, banana, and margarine until smooth.
- Add to dry ingredients, stirring just until moistened.
- Fold in cranberries.
- Fill muffin cups and bake for 20 minutes or until done.
Nutrition Facts : Calories 208.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 15.5, Sodium 283.8, Carbohydrate 38.7, Fiber 3.1, Sugar 14.5, Protein 5
CRANBERRY OATMEAL MUFFINS
Make and share this Cranberry Oatmeal Muffins recipe from Food.com.
Provided by Ranikabani
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Soak oats in yogurt or sourcream just enough to make it moist.
- Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
- In a separate bowl, add oil, sugars, and egg.
- Beat until well blended.
- Gradually fold in dry ingredients.
- Add chopped cranberries and orange zest.
- Put in greased muffin tins.
- Bake for 20 minutes.
Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1
BANANA OAT BRAN CRANBERRY MUFFINS
Make and share this Banana Oat Bran Cranberry Muffins recipe from Food.com.
Provided by CrinV
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first six ingredients in a mixing bowl.
- Mix well.
- Beat together egg, bananas and applesauce until smooth.
- Add to dry ingredients.
- Stir to blend.
- Stir in cranberries just until combined.
- Spoon batter into prepared muffin pan, filling almost to the top.
- Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Nutrition Facts : Calories 112.3, Fat 1.2, SaturatedFat 0.3, Cholesterol 15.5, Sodium 256, Carbohydrate 25.6, Fiber 2.6, Sugar 5.8, Protein 3.5
OAT & CRANBERRY MUFFINS
Adapted from the book "1 Mix, 100 Muffins". These are not to sweet - so perfect for a healthy breakfast!
Provided by Redsie
Categories < 15 Mins
Time 15m
Yield 12 muffins, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
- Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
- Spoon half the batter into the prepared muffin pan.
- Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
Nutrition Facts : Calories 2510, Fat 105.2, SaturatedFat 17.1, Cholesterol 432.8, Sodium 1540.2, Carbohydrate 336.1, Fiber 22.6, Sugar 124.4, Protein 59.8
PUMPKIN-CRANBERRY MUFFINS
Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
- In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g
BANANA CRANBERRY MUFFINS
"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.
Provided by Taste of Home
Time 35m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside., In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 174mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
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