Banana-Bran Muffins

  • Active Time 30m
  • Total Time 1h

1 dozen muffins

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.

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 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)
  • 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.


  • 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.

directions

Preheat the oven to 400 degrees F.

Coat 12 muffin cups with cooking spray.

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

Whisk the 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 the chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7756

nutrition information per serving

196 calories; 6g total fat; 1g total saturated fat; 36mg cholesterol; 182mg sodium; 32g carbohydrates; 4g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.