Soy banana bran muffins

Summary

Ah, muffins! Who doesn’t love a good muffin, especially when it’s nutritious? Enter Soy banana bran muffins. These little delights blend the rich taste of bananas with the health benefits of bran and soy. They’re your perfect morning pick-me-up or snack. Now, let’s dive into how you can whip up these treats.

Ingredients

• Bananas: 2 medium-sized (approx. 200g [7oz])
• Soy milk: 1 cup (240ml [8 fl oz])
• Whole wheat flour: 1 cup (120g [4.2 oz])
• Bran: ½ cup (30g [1 oz])
• Baking powder: 1½ tsp (7.5ml [0.25 fl oz])
• Baking soda: ½ tsp (2.5ml [0.08 fl oz])
• Salt: ¼ tsp
• Maple syrup: ½ cup (120ml [4 fl oz])
• Vanilla extract: 1 tsp (5ml [0.17 fl oz])
• Soy protein powder: ¼ cup (60g [2.1 oz])
• Vegetable oil: ¼ cup (60ml [2 fl oz])
• Ground cinnamon: 1 tsp (5ml [0.17 fl oz])

Preparation & Cooking

This recipe takes 30 minutes.

Serves: 12 muffins

Nutritional Facts (Per Serving)

• Calories: 150
• Protein: 6g
• Fat: 3.5g
• Saturated Fat: 0.5g
• Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugars: 12g
• Sodium: 150mg
• Potassium: 180mg

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mash the bananas until smooth.
3. Add the soy milk, maple syrup, and vanilla extract to the bananas. Mix until well combined.
4. In another bowl, combine the whole wheat flour, bran, baking powder, baking soda, salt, soy protein powder, and cinnamon.
5. Slowly mix the dry ingredients into the wet mixture. Be gentle and avoid overmixing.
6. Gradually pour in the vegetable oil, ensuring the mixture remains smooth.
7. Spoon the batter into a muffin tin lined with paper cups. Fill each cup ¾ full.
8. Bake the soy banana bran muffins in the preheated oven for about 20 minutes, or until a toothpick comes out clean when inserted in the center.
9. Remove from oven and let the muffins cool in the tin for 5 minutes.
10. Transfer soy banana bran muffins to a wire rack and allow them to cool completely.

Tips

1. For an added crunch, consider tossing in some chopped nuts or seeds.
2. Store leftover soy banana bran muffins in an airtight container for up to 3 days.
3. For a moister muffin, you can add an extra ¼ cup of mashed bananas.

Serving your Soy banana bran muffins

• Enjoy your soy banana bran muffins with a dollop of almond butter or soy yogurt for an extra protein boost.
• Pair with a cold glass of soy milk or a warm cup of green tea.
• Serve the soy banana bran muffins alongside fresh fruit for a balanced breakfast.

A treat that’s not just delectable but also nutritious, soy banana bran muffins are AH7’s way of making sure you get the best of both worlds. Whether you’re dashing out the door in the morning or need a mid-day snack, these muffins are sure to satisfy your taste buds and keep you energized. Enjoy baking and relishing these delicious morsels!

SOY BANANA BRAN MUFFINS

Ah, muffins! Who doesn’t love a good muffin, especially when it’s nutritious? Enter Soy banana bran muffins. These little delights blend the rich taste of bananas with the health benefits of bran and soy. They’re your perfect morning pick-me-up or snack. Now, let’s dive into how you can whip up these treats.

5 from 1 vote

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

SOY BANANA BRAN MUFFINS

Amount per Serving

Calories

150

% Daily Value*

Fat

 

3.5

g

5

%

Saturated Fat

 

0.5

g

3

%

Sodium

 

150

mg

7

%

Potassium

 

180

mg

5

%

Carbohydrates

 

28

g

9

%

Fiber

 

4

g

17

%

Sugar

 

12

g

13

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Bananas: 2 medium-sized approx. 200g [7oz]
• Soy milk: 1 cup 240ml [8 fl oz]
• Whole wheat flour: 1 cup 120g [4.2 oz]
• Bran: ½ cup 30g [1 oz]
• Baking powder: 1½ tsp 7.5ml [0.25 fl oz]
• Baking soda: ½ tsp 2.5ml [0.08 fl oz]
• Salt: ¼ tsp
• Maple syrup: ½ cup 120ml [4 fl oz]
• Vanilla extract: 1 tsp 5ml [0.17 fl oz]
• Soy protein powder: ¼ cup 60g [2.1 oz]
• Vegetable oil: ¼ cup 60ml [2 fl oz]
• Ground cinnamon: 1 tsp 5ml [0.17 fl oz]

Instructions

• Preheat your oven to 375°F (190°C).
• In a large bowl, mash the bananas until smooth.
• Add the soy milk, maple syrup, and vanilla extract to the bananas. Mix until well combined.
• In another bowl, combine the whole wheat flour, bran, baking powder, baking soda, salt, soy protein powder, and cinnamon.
• Slowly mix the dry ingredients into the wet mixture. Be gentle and avoid overmixing.
• Gradually pour in the vegetable oil, ensuring the mixture remains smooth.
• Spoon the batter into a muffin tin lined with paper cups. Fill each cup ¾ full.
• Bake the soy banana bran muffins in the preheated oven for about 20 minutes, or until a toothpick comes out clean when inserted in the center.
• Remove from oven and let the muffins cool in the tin for 5 minutes.
• Transfer soy banana bran muffins to a wire rack and allow them to cool completely.

Notes

TIPS

For an added crunch, consider tossing in some chopped nuts or seeds.

Store leftover soy banana bran muffins in an airtight container for up to 3 days.

For a moister muffin, you can add an extra ¼ cup of mashed bananas.

SERVING SUGGESTIONS

Enjoy your soy banana bran muffins with a dollop of almond butter or soy yogurt for an extra protein boost.

Pair with a cold glass of soy milk or a warm cup of green tea.

Serve the soy banana bran muffins alongside fresh fruit for a balanced breakfast.