Category Archives: muffins

Blueberry and Banana Muffins

Another one of my my favorite muffins! This recipe was taken from “The Complete Light Kitchen” by Rose Reisman.  If you are using frozen blueberries, remember not to thaw them before adding to the batter.

1 1/2 medium ripe bananas, mashed (about 3/4 cup)
1/4 vegetable oil
1 large egg
2/3 cup granulated sugar
1 tsp pure vanilla extract
1/4 cup low-fat yogurt
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
pinch salt
1/2 cup blueberries, fresh or frozen

1. Preheat the oven to 375 F.  Spray 12 muffin cups with vegetable oil.
2.  Beat the bananas, oil, egg, sugar, vanilla and yogurt in a large bowl until well mixed.
3. Combine both flours, baking powder, baking soda, cinnamon and salt in a separate bowl, mixing well.  Stir into the liquid ingredients until just mixed.  Fold in the blueberries.
4.  Pour the batter into the prepared muffin cups and bake for 12 to 15 minutes in the middle of the oven, until the tops are firm to the touch and a tester inserted in the middle of the muffin comes out clean.  Turn out and serve immediately. 

Make Ahead: Bake a day in advance or freeze for up to 2 weeks.




Bran, Banana and Raisin Muffins

I love the flavor in these muffins!  This recipe is from “The Complete Light Kitchen” by Rose Reisman.  I cooked my muffins 3 minutes longer then the 15 minutes suggested as mine where still soft in the middle.  They did not burn and they were not dry.  I used skim milk and 1% plain yogurt.  

1/4 cup vegetable oil
3 Tbsp molasses
1 large egg
1 medium ripe banana, mashed (about 1/2 cup)
1 tsp pure vanilla extract
1/2 cup low-fat plain yogurt
1/3 cup low-fat milk
1/2 cup wheat bran
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
pinch salt
1/3 cup raisins 

1. Preheat the oven to 375 F. Spray 12 muffin cups with vegetable oil.
2. Combine the oil, molasses, egg, sugar, banana, vanilla, yogurt and milk in a large bowl and mix until well blended.
3. Combine the bran, both flours, baking powder, baking soda, cinnamon, salt and raisins in another bowl and mix well.  Add to the wet mixture and stir just until combined.  Spoon into the prepared muffin cups and bake in the center of the oven for about 15 minutes, or until the tops are firm to the touch.  Turn out and serve immediately or serve at room temperature. 

Make Ahead: Bake a day in advance, wrap well and store at room temperature or freeze for up to 2 weeks.

Banana Crumb Muffins

I had some old bananas at the lake, so I looked online for a muffin recipe to use them in.  I found this awesome recipe on allrecipes.com.  My son devoured 2 of them right away!   This recipe makes 10 muffins. 


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375F.  Lightly grease 10 muffin cups, or line with muffin papers.
2.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.
3.  In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.
4.  Bake in preheated oven for 18 to 20 minutes, until toothpick inserted into centre of a muffin comes out clean.

Blueberry Banana Oatmeal Muffins

I love these muffins! Perfect for a quick breakfast too. This recipe is taken from Norene’s Healthy Kitchen by Norene Gilletz.





Topping:
1/2 cup rolled oats
2 tsp granulated sugar or granular Splenda
1/2 tsp ground cinnamon


Batter:
1/2 cup skim or 1% milk
2/3 cup rolled oats
2 large eggs (or 1 large egg plus 2 egg whites)
1/3 cup canola oil
2/3 cup granulated sugar
2 very ripe medium bananas
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup frozen or fresh blueberries (don’t defrost if frozen)


1. Preheat the oven to 375F. Line the compartments of a muffin pan with paper liners (or spray with cooking spray).
2. Combine the topping ingredients in a small bowl, mix well, and set aside.
3. In a large bowl, combine the milk with oats. Let stand for 3 to 4 minutes or until the oats have softened.
4. In a food processor fitted with the steel blade, process the eggs, oil, and sugar for 2 minutes or until light in color. Add the bananas and process with several quick on/off pulses, until coarsely mashed but not puréed. Transfer the banana mixture to the milk-oat mixture and stir to combine. Add the flours, baking powder, baking soda, and salt to the bowl; mix just until combined. Using a rubber spatula, carefully fold in the blueberries.
5. Scoop the batter into the prepared muffin pan, filling each compartment about two-thirds full; sprinkle with the reserved topping. Bake for 25 minutes or until golden brown. When done, a cake tester or toothpick inserted into the center will come out clean.
Yield: 12 muffins. Freezes well for up to 3 months.

Banana Chocolate Chip Muffins

I have tried many banana chocolate chip muffin recipes and this one is by far my favorite.  I tried adding more chocolate chips into this recipe but only failed as the muffin did not rise.  These are great snack option for the kids.  This recipe is taken from The Complete Light Kitchen by Rose Reisman. (In my picture below it looks like the bottoms of my muffins are burnt. They aren’t..I’m just a bad photographer!  The cooking time of 15 minutes makes perfectly browned muffins)



Banana Chocolate Chip Muffins
3/4 cup ripe bananas, mashed (about 1 1/2 medium bananas)
1/2 cup granulated sugar
1/4 cup vegetable oil
1 egg
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup low-fat plain yogurt (or low fat sour cream)
1/4 cup semi-sweet chocolate chips

!. Preheat oven to 375F.  Spray 12 muffin cups with vegetable oil.
2. Using an electric mixer, beat together bananas, sugar, oil, egg and vanilla in a large mixing bowl until well mixed.
3. In another bowl, combine flour, baking powder and baking soda.  Stir the banana and flour mixture together.  Stir in the yogurt.  Fold in the chocolate chips.
4. Divide the batter among the prepared muffin cups and bake in centre of oven for 15 minutes and a tester inserted in the middle of the muffin comes out clean.  Turn out and serve immediately.