Banana Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 large eggs2/3 cup packed light brown sugar1 cup mashed ripe bananas, (2 medium)1 cup buttermilk, (see Ingredient notes)1 cup unprocessed wheat bran, (see Ingredient notes)1/4 cup canola oil1 teaspoon vanilla extract1 cup whole-wheat flour3/4 cup all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup chocolate chips, (optional)1/3 cup chopped walnuts, (optional)
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller’s bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.
Serving Size: Makes: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user C_ANEMONE.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller’s bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.
Serving Size: Makes: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 177.8
- Total Fat: 5.4 g
- Cholesterol: 28.6 mg
- Sodium: 148.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.3 g
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