Banana-blueberry bran muffins with pumpkin seeds
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Banana-blueberry bran muffins with pumpkin seeds calories by ingredient
Introduction
Moist, flavourful and like no other bran muffin you've had before. Just a hint of sweet and depending on your bananas you could easily use less sugar or none and still have the right amount of sweetness. Moist, flavourful and like no other bran muffin you've had before. Just a hint of sweet and depending on your bananas you could easily use less sugar or none and still have the right amount of sweetness.Number of Servings: 16
Ingredients
-
1 3/4 cup wheat bran
1 1/2 cup almond milk, unsweetened
1 3/4 cup flour
3/4 cup brown sugar, packed
1 tsp ground cinnamon
1 tsp salt
3/4 tsp baking powder
3/4 tsp baking soda
3/4 cup pumpkin seeds
1 1/2 cup bananas, mashed (about 4 bananas)
4 tbsp canola oil
3 eggs, large, lightly beaten
2 tsp vanilla extract
1 cup fresh or frozen blueberries
Tips
I use almond milk in all my baking, but you can use any milk you prefer.
Directions
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.