Recipe by Egg Farmers of Ontario
"Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients."
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bran cereal (such as Kellogg's® All Bran® Original)
1 1/2 cups
chopped nuts and/or raisins
packed brown sugar
These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt have any raisins. Otherwise followed the recipe. Everyone loved them. Made a second batch today and decided to go a little healthier by using half whole wheat & half white flour and threw in about 2 TBSP ground flax seed. Also replaced the oil (previously used Canola) with 1/2 cup applesauce and added 1tsp vanilla and 1tsp cinnamon. I let the bran soak in this mixture a little longer to make sure it was thoroughly wet before adding the dry ingredients. These were even better than the first batch. Still came out moist and delicious and no one noticed the healthy changes. (Love it when that happens:). Will definitely be making these again. Thanks so much for sharing.
These were nothing to write home about. Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I went with it anyway. I think that is why they are dry, that is too long or too high. Most other muffin recipies bake 375 deg for about 17 minutes. My fault, I should have watched them more closely while baking.
Tried this today. They turned out just wonderful. I did make a few mods. I use greek yogurt instead of regular yogurt, added 1 tsp vanilla and almond extract. I used both raisins and pecans. For the flour I use Chef Brads Wonder Flour mix, which is equal parts of spelt, brown rice and pearl barley. I also add a part of soft white wheat as well. These are mixed and ground together into a fine flour. I love this stuff, works as well or better than regular flour and is whole grain and so much more nutritious.
I found it was a great recipe that fit our family perfectly. Thanks you for sharing.
These were amazing. Made the following adjustments for a healthier version: substituted pastry flour for white flour (lower gluten), 1/2 c. applesauce for oil, and only 1/3 c. packed brown sugar. Also added 2 T. flaxseed, 1/2 tsp. cinnamon, 1/2 tsp. vanilla. Moist and full of flavor. They'll never know these are healthier.
I thought it would be fun to try because I had banana, corn flakes, and yogurt. It was much better than expected!
This muffin is very soft and moist. I baked at 200C fir 17mins. Added walnuts to the mixture and almond flakes for toppings. I got 14 big muffins.
This is my go to muffin recipe, I have made it at least a dozen times this year. I always have all the ingredients on hand, and they always turn out moist. I have also substituted pumpkin for the banana and added pumpkin pie spices, they were yummy. If I am making them for my kids, I substitute cinnamon applesauce for the oil, and reduce the sugar, you can hardly notice a difference. Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Yogurt Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 82
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