Banana-Bran Muffins

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Banana-Bran Muffins

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.

Serves 12

Prep Time 30 min

Total Time 60 min.

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)

Cooking Directions

Step 1

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Step 2

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

Step 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.

Step 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.


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