Breakfast
Banana-Bran Muffins
Warm banana bran muffins deliver tender bites of sweet ripe banana and gentle brown sugar, balanced by the earthy chew of wheat bran and a whisper of cinnamon.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 1
Nutrition per Serving
- Calories
- 200
- Protein
- 5g
- Carbs
- 34g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 15g
- Sodium
- 217mg
Ingredients
- 2 large eggs
- 2/3 cup packed light brown sugar
- 1 cup mashed ripe bananas, (2 medium)
- 1 cup buttermilk, (see Ingredient notes)
- 1 cup unprocessed wheat bran, (see Ingredient notes)
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Whisk 2 eggs and ⅔ cup brown sugar in a medium bowl until smooth. Whisk in 1 cup bananas, 1 cup buttermilk, 1 cup wheat bran, ¼ cup oil and 1 teaspoon vanilla.
- Whisk 1 cup whole-wheat flour, ¾ cup all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon and ¼ teaspoon 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 ½ cup chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with ⅓ cup 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 the edges and turn the muffins out onto a wire rack to cool slightly before serving.