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Banana Bran Muffins
EatingWell Test Kitchen
“Banana bran muffins are great to have on hand for breakfast on-the-go!”
1 large egg
1 large egg white
¾ cup packed light brown sugar
1 cup buttermilk
1 cup mashed banana, (2 medium bananas)
1 cup unprocessed wheat bran
¼ cup canola oil
1 teaspoon vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons chopped pecans, or walnuts
1Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
3Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.