Banana-Bran Muffins

This ad will not print with your recipe

Print Options

Font Size
Include:
Banana-Bran Muffins
Rating: 4.83 stars
By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
Patsy Jamieson
total:
1 hr
Servings:
12
Banana-Bran Muffins

Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

    Advertisement

  • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.

  • Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Tips

Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Tips

Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

Tips

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.

Nutrition Facts

Serving Size: 1 muffin
Per Serving:
200 calories; protein 4.8g; carbohydrates 34.1g; dietary fiber 3.9g; sugars 15.4g; fat 6.2g; saturated fat 0.8g; cholesterol 31.8mg; vitamin a iu 69IU; vitamin c 1.9mg; folate 40mcg; calcium 82.6mg; iron 1.6mg; magnesium 54.9mg; potassium 232mg; sodium 216.6mg; thiamin 0.2mg; added sugar 11g.
Exchanges:

2 starch, 1 fat

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 09/21/2021
This ad will not print with your recipe
Ads will not print with your recipe Advertisement