Multi Grain Banana Muffins Low Fat Too Recipes

Steps:

• Preheat the oven to 350 degrees.
• Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
• Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
• Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
• Add the egg, oil, sugar, and vanilla.
• After stirring those together, add in the oat-buttermilk mixture.
• Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
• Refrain from over-mixing.
• Grease twelve muffin cups.
• Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
• Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
• In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
• Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

Steps:

• In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 375 degree F.
• Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
• Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
• Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
• Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
• Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
• After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.