Healthy Banana Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Wet Ingredients2 eggs, slightly beaten1/2 cup unsweetened applesauce1 1/2 cup buttermilk Dry Ingredients3/4 cup granulated sugar1.5 tsp baking soda1.5 tsp baking powder3/4 tsp salt1.5 cup Whole Wheat flour1 cup all purpose white flour1.5 cup All-Bran cereal4 medium ripe bananas, mashedOptional: nuts, oats, wheat germ, oat bran, unsweetened coconut, chocolate chips, berries, finely chopped apple, etc.
Preheat oven to 350 degrees F. or 180 degrees C.
Line two 12-muffin tins with cupcake liners (or use non-stick muffin tins and spray with non-stick cooking spray. Personally, I like using the liners.
In a small-medium bowl, combine all wet ingredients and set aside.
Sift together all dry ingredients except the All Bran in a large bowl. Add the All Bran and stir to combine. Make a well (whole) in the center.
Pour the wet mixture into the well in the dry mixture all at once. Using a wooden spoon, stir until the dry ingredients are just moistened.
Fold in the mashed banana.
WARNING: Do not over-stir the batter. A light stirring that will leave some lumps is fine. It should not be mixed to the point of pouring, but should break in coarse globs.
Fill the muffin tins 2/3 full, being careful not to drip the batter on the edge of the pans, where it will burn and cause sticking. I used an ice cream scoop, and it was just about the perfect amount!
Bake in a 350 oven for 20-25 minutes, or until a knife inserted in the center of a muffin comes out dry (clean). Alternatively, bake in a 180 degree C oven for 20 minutes, or until, you know....
Makes 30 93-calorie muffins or 24 muffins and one loaf of banana bread. Enjoy!
You can also delete the bananas and use a 28-oz. can of pumpkin instead. This is good with raisins and pumpkin pie spice (or cloves, nutmeg and cinnamon).
Number of Servings: 30
Recipe submitted by SparkPeople user PWHATLEY.
Line two 12-muffin tins with cupcake liners (or use non-stick muffin tins and spray with non-stick cooking spray. Personally, I like using the liners.
In a small-medium bowl, combine all wet ingredients and set aside.
Sift together all dry ingredients except the All Bran in a large bowl. Add the All Bran and stir to combine. Make a well (whole) in the center.
Pour the wet mixture into the well in the dry mixture all at once. Using a wooden spoon, stir until the dry ingredients are just moistened.
Fold in the mashed banana.
WARNING: Do not over-stir the batter. A light stirring that will leave some lumps is fine. It should not be mixed to the point of pouring, but should break in coarse globs.
Fill the muffin tins 2/3 full, being careful not to drip the batter on the edge of the pans, where it will burn and cause sticking. I used an ice cream scoop, and it was just about the perfect amount!
Bake in a 350 oven for 20-25 minutes, or until a knife inserted in the center of a muffin comes out dry (clean). Alternatively, bake in a 180 degree C oven for 20 minutes, or until, you know....
Makes 30 93-calorie muffins or 24 muffins and one loaf of banana bread. Enjoy!
You can also delete the bananas and use a 28-oz. can of pumpkin instead. This is good with raisins and pumpkin pie spice (or cloves, nutmeg and cinnamon).
Number of Servings: 30
Recipe submitted by SparkPeople user PWHATLEY.
Nutritional Info Amount Per Serving
- Calories: 92.8
- Total Fat: 0.8 g
- Cholesterol: 14.2 mg
- Sodium: 180.7 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.2 g
- Protein: 2.6 g
Member Reviews
-
DORYH20
Made as is, no 'tweaking'. Filling cups 2/3 full, only gave me 24 muffins.Which increased calories to 112 and affected the other nutritional info as well. Asking my family, "should I make them again"? They replied "not really". I thought they were good. They really stick to the muffin papers though. - 11/1/10