Banana bran muffins are great to have on hand for breakfast on-the-go!
Ingredients
- 1 large egg
- 1 large egg white
- ¾ cup packed light brown sugar
- 1 cup buttermilk
- 1 cup mashed banana, (2 medium bananas)
- 1 cup unprocessed wheat bran
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoons chopped pecans, or walnuts
Directions
- Preheat oven to 400 degrees 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.
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.
Originally appeared: EatingWell Magazine, May/June 1997