Christine's Raisin Bran Muffins

6-week Raisin Bran Muffins

Ingredients

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)

3 cups sugar

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

4 eggs, beaten

1 cup vegetable oil

1 quart buttermilk

1 1⁄2 teaspoons cinnamon (optional)

Optional Topping

12 teaspoons butter

12 tablespoons brown sugar

Directions

Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.

Store in a covered container and use as needed.

Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.

For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

https://www.food.com/recipe/six-week-raisin-bran-muffins-149460

Greek Yogurt Blueberry Muffins (low sugar)

 

Greek Yogurt Blueberry Muffins (Low Sugar Recipe)

By: Helen Schofield

These Greek yogurt blueberry muffins are the lightest, fluffiest and most versatile blueberry muffins ever! They're pretty low in calories, and they couldn’t be easier to make – just throw the wet ingredients into the dry, stir, and bake!

Prep: 10minutes mins

Cook: 20minutes mins

Total: 30minutes mins

Servings: 12 – 14 muffins

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Equipment

• set of 2 regular and mini muffin pan
• set of 3 Pyrex mixing bowls

Ingredients 

 

• ▢2½ cups all-purpose flour, (= plain flour) Cake flour also works. You can substitute some or all for white whole wheat flour if you like.
• ▢1 tablespoon baking powder
• ▢½ teaspoon baking soda, (= bicarbonate of soda)
• ▢½ cup sugar, (heaped)
• ▢½ teaspoon salt
• ▢2 large eggs, lightly beaten
• ▢⅔ cups oil, (I use either canola or light olive oil, but any oil is fine.)
• ▢1 cup Greek yogurt, I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.
• ▢¼ cup milk, (Actually, ¼ to ½ cup. The mixture should be quite thick, but if it's dry add a little more milk.)
• ▢1½ cups blueberries
• ▢extra sugar, for sprinkling (optional)

Instructions 

• Preheat the oven to 375F/190C (this is the temperature I bake them at in my convection/fan oven. If you're using a conventional oven, increase temperature to 400F/205C.)
• Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
  2½ cups all-purpose flour,1 tablespoon baking powder,½ teaspoon baking soda,½ cup sugar,½ teaspoon salt
• Combine the eggs, oil, yogurt, and milk in another bowl or jug.
  2 large eggs,⅔ cups oil,1 cup Greek yogurt,¼ cup milk
• Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
• Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
  extra sugar
• Cool on a wire rack, then store in an air tight container.

https://scrummylane.com/greek-yogurt-blueberry-muffins-low-sugar-recipe/#wprm-recipe-container-5735

Kid Friendly Banana Muffins

Everyday Banana Muffins

Perfect banana muffins with no refined sugar. Healthy and easy breakfast for you and the kids!

Prep Time8 mins

Cook Time12 mins

Total Time20 mins

Ingredients

• 3 Ripe Bananas
• 1/4 cup Coconut Oil melted
• 1/4 cup Honey or Agave Syrup
• 1 Large Egg room temp is best
• 1 teaspoon Vanilla Extract
• 1 1/2 cups All Purpose Flour or gluten free flour blend
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt

Instructions

• Preheat oven to 350°F. Lightly oil a 12 muffin tin with non stick cooking spray. Set aside.
• In a large bowl, mash the bananas with a fork until only small lumps remain.
• To the bananas, add the oil, honey (or agave), egg and vanilla. Mix well.
• Add dry ingredients to the wet ingredients and gently combine. Careful not to over mix. (Over mixing will give you tough muffins.)
• Fill muffin tins about ⅔ full, which should perfectly use all the batter. Bake for 12-15 minutes until the tops bounce back when touched. 

Notes

I love that this recipe makes exactly 12 muffins, since I just have 1 muffin tin, but feel free to double it to make a larger batch of 24 muffins!

Bake for 11min for mini muffins (makes 24 minis).

https://www.theovenlight.net/2018/02/everyday-banana-muffins-no-refined-sugar/

Yogurt Banana Muffins

Healthy Banana Muffins for Kids (No Sugar Added)

No Sugar Banana Muffins for toddlers and kids, and even babies over 6 months old. They have no refined sugar added, their sweetness coming from the mashed banana. The banana muffins are fluffy and moist, made with Greek yogurt, eggs and butter, and topped with oats. They are the best finger food if you choose the baby led weaning, and make a great breakfast or snack. So delicious, healthy and easy to make, ready in about20-25 minutes.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Snack

Cuisine: International

 

Servings: 6 muffins

 

Calories: 144kcal

 

Author: Daniela Apostol

Ingredients

• 1 cup plain flour
• 1 large banana
• 1 tsp baking powder
• 3 tbsp Greek yogurt
• 1 egg
• 0.13 cup butter (30 g)
• 1 tsp vanilla extract
• oats for topping (optional)

Instructions

• Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
• Sift the flour and add it to a bowl together with the baking powder.
• Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste.
• Add the melted and cooled butter to it, then mash the banana with a fork and add that too.
• Mix everything together, add the vanilla extract, then add this to the bowl of flour and baking powder.
• Use a silicone spatula to gently mix the ingredients together, making sure you don't overbeat.
• Grease a 6-hole muffin tin with butter, then divide the batter between the 6 muffin holes, and sprinkle some oats over.
• Bake for about 30 minutes or until golden brown.
• To remove the muffins from the tin, use a sharp knife to loosen the edges, the muffins should pop out easily.

Notes

As with all muffins, there is one big tip when it comes to great taste and texture.

• always pre-heat the oven before baking
• have the ingredients at room temperature
• DO NOT overbeat the batter, the muffins will become too dense and unlikely to rise as nicely.

Another tip is never to open the oven before the muffins are baked, and that is true for baking in general. I know the temptation is great, but better check nearer the time, and not too often.

Also, make sure the bananas are fully-ripen, the ones starting to brown are actually the best, as they are very sweet, and thus the muffins won't need extra sweetness.

https://www.mygorgeousrecipes.com/healthy-banana-muffins-for-kids-no-sugar/