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Banana-Bran Muffins

WebMD Recipe from EatingWell.com

Banana-Bran 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.

This Recipe Is:
Ingredients
Prep: 30 minutes | Total Time: 1 hour
  • 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)
Instructions
  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
  3. 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.
  4. 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.
Tip
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.
Nutritional Information

Makes: 1 dozen muffins
  • Calories200
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol36 mg
  • Carbohydrates34 g
    • Dietary fiber4 g
  • Protein6 g
  • Sodium184 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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