Banana Bran Muffin
- Number of Servings: 18
Ingredients
2 cups (3oz/86g) wheat bran1 cup (5oz/141g) oat bran1 cup (6oz/170g) whole wheat flour2 teaspoons (12g) baking soda1 teaspoon (6g) baking powder1/2 teaspoon (4g) salt2 large eggs2/3 cup (5oz by weight/156g) milk2/3 cup (5-1/2oz/156g) yogurt1/3 cup (2-1/4oz/65g) canola oil1/3 cup (3-3/4oz/108g) molasses or cane syrup1/3 cup (3-3/4oz/108g) honey1 teaspoon (6g) vanilla extract (optional)
Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan or line cups with paper liners.
Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
Generously fill muffin cups with batter. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.
Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam. Store muffins in an airtight container for up to 3 days or freeze. Defrost muffins at room temperature, or in the microwave if you are in a hurry.
Number of Servings: 18
Recipe submitted by SparkPeople user ERINLYNNE1.
Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
Generously fill muffin cups with batter. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.
Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam. Store muffins in an airtight container for up to 3 days or freeze. Defrost muffins at room temperature, or in the microwave if you are in a hurry.
Number of Servings: 18
Recipe submitted by SparkPeople user ERINLYNNE1.
Nutritional Info Amount Per Serving
- Calories: 161.4
- Total Fat: 5.8 g
- Cholesterol: 23.8 mg
- Sodium: 246.1 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.6 g
- Protein: 4.2 g
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