Banana-blueberry bran muffins with pumpkin seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 3/4 cup wheat bran1 1/2 cup almond milk, unsweetened1 3/4 cup flour3/4 cup brown sugar, packed1 tsp ground cinnamon1 tsp salt3/4 tsp baking powder3/4 tsp baking soda3/4 cup pumpkin seeds1 1/2 cup bananas, mashed (about 4 bananas)4 tbsp canola oil3 eggs, large, lightly beaten2 tsp vanilla extract1 cup fresh or frozen blueberries
1. In small bowl, combine bran and milk.
2. In large bowl, whisk together flour, sugar, cinnamon, salt, baking powder, baking soda and seeds.
3. In small bowl, stir together bananas, oil, eggs and vanilla.
4. Stir bran and milk mixture into dry ingredients until just combined.
5. Add bananas and egg mixture to flour mixture in three additions, mixing until just combined after each addition. Do not overmix. Gently fold in berries.
6. Scoop a generous 1/4 cup of batter into non-stick muffin tin which should fill the tins to the top edge.
7. Bake at 375 degrees in a preheated oven for 25 minutes. Rotate pan after 15 minutes. Muffins will turn a deep golden brown and the tops will pop up when touched with a finger tip, when done. A toothpick may come out with a tiny bit of crumbs when they are fully cooked on account of all the bananas in the batter.
Serving Size: 16 medium muffins
Number of Servings: 16
Recipe submitted by SparkPeople user MANIC_GEISHA.
2. In large bowl, whisk together flour, sugar, cinnamon, salt, baking powder, baking soda and seeds.
3. In small bowl, stir together bananas, oil, eggs and vanilla.
4. Stir bran and milk mixture into dry ingredients until just combined.
5. Add bananas and egg mixture to flour mixture in three additions, mixing until just combined after each addition. Do not overmix. Gently fold in berries.
6. Scoop a generous 1/4 cup of batter into non-stick muffin tin which should fill the tins to the top edge.
7. Bake at 375 degrees in a preheated oven for 25 minutes. Rotate pan after 15 minutes. Muffins will turn a deep golden brown and the tops will pop up when touched with a finger tip, when done. A toothpick may come out with a tiny bit of crumbs when they are fully cooked on account of all the bananas in the batter.
Serving Size: 16 medium muffins
Number of Servings: 16
Recipe submitted by SparkPeople user MANIC_GEISHA.
Nutritional Info Amount Per Serving
- Calories: 179.1
- Total Fat: 5.2 g
- Cholesterol: 34.9 mg
- Sodium: 260.5 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.2 g
- Protein: 4.0 g
Member Reviews