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Cinnamon Raisin and Banana Bran Muffins

2 ripe bananas, mashed

1 tsp cinnamon

1/2 tsp grated fresh ginger

1 Tbsp orange zest

1 ½ cup bran cereal

½ cup raisins

1 cup milk

¼ cup coconut oil

1 egg

1 cup whole wheat flour

½ cup unbleached all purpose flour

1 cup whole rolled oats

1 tsp salt

1 tsp baking soda

1 ½ tsp baking powder

Preheat oven to 350 degrees.  Grease and line a 12 cup muffin tin.

Mash the bananas and mix with the cinnamon, ginger, zest, bran, raisins and milk,  Let sit until the bran cereal has started to soften and break down (about 15 min).  Meanwhile mix coconut oil with the egg until well combined.  Add softened bran mixture to egg mixture and combine.  Add flours, oats, salt, baking soda and baking powder to the banana and egg mixture and fold together until just incorporated.  Spoon batter into lined muffin cups (about ¾ full).  Bake for 15-22 minutes or until a wooden toothpick inserted in the muffins comes out clean.  Let cool slightly, remove from muffin tin and enjoy.

 

Carrot, Zucchini & Applesauce Muffins

2 cups whole wheat flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 cup date sugar

½ cup coconut oil

¾ cup unsweetened applesauce

2 eggs

3 cups grated carrot

1 cup grated zucchini

1 cup unsweetened dried coconut

¾ cup raisins (optional)

½ cup chopped walnuts (optional)

Preheat the oven to 350 degrees.  Grease and line 24 muffin tins. Whisk together flour, baking powder, baking soda, cinnamon and salt in a medium sized mixing bowl.  In a smaller separate bowl combine the date sugar, coconut oil, applesauce and eggs, mix to incorporate.  Add egg mixture to flour mixture and mix until just incorporated.  Stir in carrot, zucchini, coconut, raisins and walnuts.  Divide batter into muffin lined muffin tins and bake for 15-20 minutes or until a wooden toothpick inserted in the muffin comes out clean.  Let cool slightly, remove from muffin tins and enjoy.