Val's Banana Bran Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 90.0
- Total Fat: 0.8 g
- Cholesterol: 21.3 mg
- Sodium: 327.3 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.1 g
- Protein: 2.8 g
View full nutritional breakdown of Val's Banana Bran Muffins calories by ingredient
Introduction
This is a great recipe when you have the urge to bake and need something sweet. I adjusted this recipe from another sparkuser to be whole wheat and with the addition of wheat bran, these tasty little cakes give you some fiber and protein as well. It's very important to use bananas that have turned brown and then been frozen, which adds so much to the banana flavor and sweetness of the muffins. They were so sweet that I'll actually cut back on the quarter cup of brown sugar next time around. The lemon peel is a nice touch, but if you don't have it in your kitchen, don't go running out to buy some. You could also add chocolate or carob chips instead of raisins, but c'mon! Maybe a dash of cinnamon? It's a deliciously banana-y canvas of the imagination. And under 100 calories each. Yay! This is a great recipe when you have the urge to bake and need something sweet. I adjusted this recipe from another sparkuser to be whole wheat and with the addition of wheat bran, these tasty little cakes give you some fiber and protein as well. It's very important to use bananas that have turned brown and then been frozen, which adds so much to the banana flavor and sweetness of the muffins. They were so sweet that I'll actually cut back on the quarter cup of brown sugar next time around. The lemon peel is a nice touch, but if you don't have it in your kitchen, don't go running out to buy some. You could also add chocolate or carob chips instead of raisins, but c'mon! Maybe a dash of cinnamon? It's a deliciously banana-y canvas of the imagination. And under 100 calories each. Yay!Number of Servings: 10
Ingredients
1 cup whole wheat flour
1 Tablespoon wheat bran
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Medium to Large previously-frozen bananas
1/4 cup brown sugar, scant if you don't want super sweet
1/4 cup nonfat plain yogurt
1 egg
1/2 teaspoon vanilla extract
1 teaspoon lemon peel (optional)
1/4 cup or to taste raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, bran, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg, lemon peel, and vanilla. If the bananas are still frozen, unpeel them (keep some warm water around to occasionally heat up your little finger tips!) and microwave until thawed and just warm before crushing down and adding them, with any liquid they extracted, to the sugar. Some chunks are fine-- This just means little pocket of banana! Stir in the yogurt. Lightly mix the banana-yogurt mixture into flour until just combined. Stir in the raisins if you're using them. Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving (in theory).
Number of Servings: 10
Recipe submitted by SparkPeople user VALLOUGH.
