Banana-Bran Muffins
Ready In: 1 hr
Serves: 12
Yields: 12 muffins
Ingredients
- 2 large eggs
- 2⁄3 cup light brown sugar
- 1 cup banana (2 medium mashed ripe)
- 1 cup buttermilk (see Ingredient notes)
- 1 cup wheat bran (unprocessed)
- 1⁄4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup chocolate chips (optional)
- 1⁄3 cup chopped walnuts (optional)
Directions
- Preheat oven to 400°F Coat 12 muffin cups with cooking spray.
- 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.
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