Home » Banana Bran Muffins
Banana Bran Muffins
From EatingWell: May/June 1997
Banana bran muffins are great to have on hand for breakfast on-the-go!
1 dozen muffins
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Nutrition Profile
Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines »Ingredients
- 1 large egg
- 1 large egg white
- 3/4 cup packed light brown sugar
- 1 cup buttermilk
- 1 cup mashed banana, (2 medium bananas)
- 1 cup unprocessed wheat bran
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped pecans, or walnuts
Preparation
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Whisk 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.
- Spoon 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.
Nutrition
Per muffin: 197 calories; 7 g fat ( 1 g sat , 4 g mono ); 18 mg cholesterol; 33 g carbohydrates; 4 g protein; 3 g fiber; 251 mg sodium; 188 mg potassium.
Nutrition Bonus: Selenium (17% daily value).
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 1 fat
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Recipe Categories
- Style/Theme
- Picnic
- Kid-friendly
- Gifts
- Entertaining, casual
- Vegetarian
- Preparation/ Technique
- Bake
- Servings
- 8 or more
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
- Health & Diet Considerations
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low calorie
- Ethnic/Regional
- American
- Type of Dish
- Snack
- Baked Goods, quick breads & muffins
- Publication
- May/June 1997
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