Banana Bran Muffin
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Banana Bran Muffin calories by ingredient
Introduction
DELICIOUS, no granulated sugars!Source: http://foodiefarmgirl.blogspot.com/2007/02
/back-into-bran-muffins.html DELICIOUS, no granulated sugars!
Source: http://foodiefarmgirl.blogspot.com/2007/02
/back-into-bran-muffins.html
Number of Servings: 18
Ingredients
-
2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran
1 cup (6oz/170g) whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt
2 large eggs
2/3 cup (5oz by weight/156g) milk
2/3 cup (5-1/2oz/156g) yogurt
1/3 cup (2-1/4oz/65g) canola oil
1/3 cup (3-3/4oz/108g) molasses or cane syrup
1/3 cup (3-3/4oz/108g) honey
1 teaspoon (6g) vanilla extract (optional)
Directions
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.
