banana bran muffins
Banana Bread
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 enhance this fiber-rich treat.
Ingredients:
- 2 large eggs
- ⅔ 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)
- ¼ cup neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
- ⅓ cup chopped walnuts (optional)
Directions:
- 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.
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