Healthy Banana Carrot Muffins (One Bowl)
Delicious, moist and fluffy banana carrot muffins are really easy to make. Whip them up quick, in just 30 minutes, with one bowl! The perfect make ahead breakfast, snack or dessert. This healthier recipe is sweetened naturally with extra ripe bananas and agave nectar (zero refined sugar). We're also using whole wheat flour for a less processed, more nutrient dense treat. Whole wheat flour isn't gluten free, but you can sub a gluten free baking flour. Find more info on how to make this substitution in the post!
Gluten Free Carrot Zucchini Bran Muffins
A delicious way to use up garden veggies. Not interested in gluten free? Just substitute all purpose flour and/or whole wheat flour for the gluten free flours in this recipe.
Gluten Free Carrot Zucchini Bran Muffins
Recipe adapted from Farmgirl Susan’s 100% Whole Grain Carrot, Raisin and Zucchini Bran Muffins, from the In My Kitchen Garden blog, no longer online.
Note: recipe will make enough batter for MORE THAN 12 muffins.
1 cup oat bran
1 cup GF white flour
1 cup GF whole grain flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
2 eggs
2/3 cup yogurt
2/3 cup milk
1/3 cup vegetable oil of choice (I used grapeseed)
1/3 cup molasses
1/3 cup honey
1 tsp vanilla
1 cup grated zucchini
1 cup grated carrot
¾ cup dried fruit of choice (I used cherries)
Preheat oven to 375 and grease your muffin tins.
In a large bowl, mix all dry ingredients.
In a medium bowl, mix all wet ingredients, not including the dried fruit, zucchini and carrot.
Mix wet ingredients into dry ingredients. Stir in dried fruit, zucchini and carrot. Portion out batter into muffin tins until they are ¾ of the way full. Sprinkle tops with raw sugar if desired.
Bake on middle rack for 25 – 30 minutes, or until muffins are firm to the touch. Cool and serve.
Gluten Free Whole Grain Flour Blend (recipe from America’s Test Kitchen)
24 ounces (5 1/4 cups) teff flour
8 ounces (1 3/4 cups) brown rice flour
8 ounces (2 1/3 cups) ground golden flaxseeds
5 ounces (1 cup) SWEET white rice flour (not regular white rice flour)
Link to my GF Bread Recipe:
Link to the muffin tin used in this recipe, the Oxo Good Grips Non-Stick Pro 12 Cup Muffin Pan :
Easy To Make Raisin Bran Muffins | Whole-Grain and Naturally Sweetened Recipe
#raisinmuffins #branmuffins #foodtoliverecipe
These Raisin Bran Muffins are made with whole wheat flour, wheat bran, and raisins for a sweet, healthy start to your day. A delicious source of fiber!
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 12 muffins
INGREDIENTS:
• 1 cup red wheat bran (
• 1 ¼ cups whole wheat pastry flour (
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon (
• ¼ tsp salt (
• 1 large egg
• ½ cup coconut oil (melted) (
• ¾ cup coconut sugar (
• 1 cup buttermilk
• ½ cup Zante currant raisins (
INSTRUCTIONS:
1. Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners or grease it with baking spray.
2. Cover the raisins with very hot or boiling water. Let stand for 10 min, then drain.
3. Whisk the bran, flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the egg, oil, and coconut sugar together until smooth. Whisk in the buttermilk, then stir in the drained raisins.
4. Add the egg mixture into the bran mixture and stir until it’s just combined.
5. Scoop the batter into the prepared pan. Bake for 20 min.
6. Let cool for 5 min then transfer to a rack to cool completely.
7. Muffins are best served warm with a little butter on top. Enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Ina's banana bran muffins make a hearty addition to your breakfast menu!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chunky Banana Bran Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 10 to 12 muffins
Ingredients
1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Simple & Delicious Carrot Bran Muffins | كعك النخالة بالجزر
These wholesome carrot bran muffins make prefect breakfast, or snack… give them a try
لا تفوتكم وصفة كعك النخالة بالجزر، جداً مفيدة كفطور أو وجبة خفيفة... جربوها
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Wet ingredients
1 egg
2 tbls Molasses
1 tsp vanilla
1/4 cup oil
1 cup of milk
1/2 cup brown sugar
1 cup of grated carrots
3/4 cup bran
Mix until well combined
Sift in dry ingredients
1-1/2 cup Al purpose flour
1/3 cup of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
handful of raisins
gently mix until just combined (do not over mix)
grease a muffin pan
and divide amount to make 10 muffins
bake for about 18 minutes in 375 degrees
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Moist Carrot Cake Muffin Recipe
Simple steps described on how Make Super delicious carrot muffins, perfect for every occasion. These muffins are moist and packed with flavor.
Even when they are unfrosted, these cupcakes make for a tasty treat.
You can also top them with brown sugar and cinnamon before baking for a more sweeter taste.
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