5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network
To make Ina's banana muffins crunchy on top, top them with dried banana chips, granola, or and coconut!
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Banana Crunch Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 18 large muffins
Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
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5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network
Oat Bran Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Oat Bran Muffins. These Oat Bran Muffins have the nutty flavors of oat bran and whole wheat flour, plus the flavors of molasses, cinnamon, vanilla, and orange zest. And because they are rich in fiber they are wonderfully satisfying. I also like that fact that they are pretty low in fat, just two tablespoons of oil for 12 muffins.
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Keto Healthy Bran Muffins Recipe || 16g Fibre Each!
Keto Muffins with FiberFlour that taste like proper real Muffinsand are diabetic friendly! and with 16g of Fibre each! Starbucks Bran Muffin Recipe eat your ❤️ out! ???? If you SUBSCRIBE ring the ???? for notifications! Buy Me Bacon? ???? ???? if you like my content please consider supporting my channel via Patreon at
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Nutritional Values per Muffin: 309 kcal, 6g carbs (16g Fibre), 23g Fat, 10g Protein
INGREDIENTS (makes 9)
340g /12oz Fiber Flour
100g / 3.5oz Brown Sugar Substitute (as usual I use Sukrin Gold)
30g /1oz softened butter
280ml /9.4fl oz heavy / double cream
1tbsp baking powder
2tsp vanilla
1 egg
TOOLS
Bowl
Pirex Jug
Hand Mixer
Spatula
Muffin Pan
Coconut Oil Spray
Whisk
Keto and Healthy Bran Muffin Recipe with Oat Bran as the main ingredient in Lonjevity Fiber Flour, the flour of choice for this recipe.
These came out of one of my donuts attempts actually while I was trying to make good use of the new Fiber Flour I got hold of. I usually don't like using unique products in recipes and I have always disliked Carbalose, Carbquick and all those flours replacement. This I like the ingredients of despite the carb count being slightly higher than I liked to I gave it a chance and in all fairness, it does behave like flour more than anything else I ever baked with, also having Oat Bran as the first ingredient it actually supports the Bran Nature of these Muffins
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Easy and Healthy Bran Muffins to Bake in your RV Kitchen
With a little research, recipe testing and tweaking, I came up with my own simple and delicious version of my beloved morning bran muffins.These are filled with raisins, nuts, a natural sweetener, wholesome oat bran, and more deliciousness.
Bran Muffins
This video from cooking@home will show you how to:
Bake healthy, delicious, easy to make, bran muffins from scratch, perfect for breakfast, lunch box snack and tea time treat. The batter can last for up to 2 weeks/1month in the refrigerator. You should get 18+ muffins from this recipe.
Bran Muffin Recipe
Ingredients:
2 Eggs
1 cup Soft Brown Sugar
1⁄2 cup White Sugar
1⁄2 cup Oil
1 teaspoon Vanilla Essence
2 cups Digestive Bran
2 cups Milk
1 cup Cake Flour
1 1⁄2 cups Nutty Wheat Flour
2 1⁄2 teaspoons Bicarbonate of soda
1⁄2 teaspoon Salt
1 teaspoon Ginger
1 teaspoon Mixed Spice
1 teaspoon Cinnamon
250g Raisins (optional)
Method:
Preheat the oven to 180°C
Cream eggs and sugar, add oil gradually and beat well.
Add the rest of the ingredients to the egg and sugar mixture.
Let the mixture stand for at least 20 minutes
Give the mixture a quick stir before baking.
Bake for about 20 minutes, or until skewer is clean after insertion.
Cool on a wire rack
Cover and keep the batter for 2 weeks to a month in the fridge