WHOLE-GRAIN BANANA YOGURT MUFFINS
Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.
Provided by Genevieve Ko
Categories breakfast, brunch, quick breads, dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
- Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
- Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
- Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams
BANANA DATE YOGURT WITH WALNUTS
A great simple breakfast with lots of quality protein, creamy and crunchy textures, and fresh healthy flavor. From "The Greatest Ever Vegetarian Cookbook." No added sugar, just lots of natural goodness! Mix up the dried fruit and nuts for variety, add a little honey, or sprinkle on some cinnamon or other spices. So easy and good!
Provided by A Messy Cook
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Stir dates into yogurt, cover, and refrigerate overnight to allow fruit to soften.
- In the morning, stir bananas into yogurt mixture.
- Spoon into bowls and top with chopped walnuts.
Nutrition Facts : Calories 413.3, Fat 14.2, SaturatedFat 2, Cholesterol 4.1, Sodium 61.2, Carbohydrate 69.8, Fiber 6.5, Sugar 54.6, Protein 9.3
HONEY BANANA NUT BREAD
Make and share this Honey Banana Nut Bread recipe from Food.com.
Provided by WonderMima
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Mix all wet ingredients together until well combined. Stir in dry. Grease the bottoms but not sides of 2 loaf pans. Pour. Bake on 350 for one hour, or until a toothpick comes out clean.
Nutrition Facts : Calories 2004.5, Fat 74.3, SaturatedFat 34.4, Cholesterol 336, Sodium 2498.2, Carbohydrate 316.6, Fiber 21.3, Sugar 166.8, Protein 40
HONEYED BANANA NUT YOGURT
A yummy versatile breakfast, snack, or dessert dish that's healthy too! The plain non-fat yogurt makes it a little tangy, which I love, but you could always use vanilla yogurt.It's very quick, easy, and kid friendly. My three year old loves it.
Provided by akgrown
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix together in the serving bowl yogurt and splenda or sugar. Unless you like it really tangy, then don't add any sweetner.
- Sprinkle yogurt with banana, then nuts.
- Drizzle honey over top of the nuts.
- Enjoy!
Nutrition Facts : Calories 263.5, Fat 8.8, SaturatedFat 1.3, Cholesterol 2.5, Sodium 205.5, Carbohydrate 39.4, Fiber 2.5, Sugar 32, Protein 10.3
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4.5/5 (45)Total Time 28 minsCategory Breakfast, Dessert, SnackCalories 187 per serving
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- In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
- Line a 12 muffin tin with cupcake liners or grease the muffin tin. Spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper or from the muffin tin and enjoy!
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4.9/5 (193)Total Time 1 hr 15 minsCategory BreakfastCalories 309 per serving
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides) then grease the parchment paper with cooking spray.
- In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chopped nuts or chocolate chips then scrape the batter into the prepared loaf pan.
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