Tropical Raisin Muffins Recipe




 Unprocessed bran2 1⁄2 Cup (40 tbs)
 Whole wheat flour1 1⁄3 Cup (21.33 tbs)
 Mashed ripe bananas1 Cup (16 tbs)
 Baking soda2 1⁄2 Teaspoon
 Buttermilk1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Vegetable oil1⁄2 Cup (8 tbs)
 Raisins1 1⁄2 Cup (24 tbs) (Sun Maid)
 Honey1⁄2 Cup (8 tbs)
 Shredded coconut1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4108 Calories from Fat 1470

% Daily Value*

Total Fat 169 g259.4%

Saturated Fat 45 g225%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 4598.9 mg191.6%

Total Carbohydrates 692 g230.7%

Dietary Fiber 84 g336.1%

Sugars 292.9 g

Protein 93 g185.9%

Vitamin A 10.1% Vitamin C 16%

Calcium 40.4% Iron 160.8%

*Based on a 2000 Calorie diet


In large bowl, combine bran, flour, baking soda, salt, raisins and coconut.
Mix to blend thoroughly.
In medium bowl, beat eggs.
Add bananas, buttermilk, oil and honey to eggs.
Beat to blend thoroughly.
Stir into dry ingredients, mixing just until blended.
Evenly divide batter into 18 greased or paper-lined, 2 3/4-inch muffin cups.
Bake in preheated 375°F oven 20 to 25 minutes or until springy to the touch and lightly browned.
Serve warm.