Eating Well Banana Bran Muffins
This is not an original recipe, but it’s so dang good that we just had to share it with you. Check out the original recipe here or scroll down to see our notes & additions. This is an awesome, filling breakfast on the go!
**Feel free to store a batch in the freezer and heat ‘em up when you’re in the mood. We find that their shelf life can be rather short when stored at room temperature because of the fresh bananas.
-2 large eggs
-2/3 c. packed light brown sugar
-1 c. mashed ripe bananas (about 2 medium)
-1 c. buttermilk (you can sub 1 c. milk of your choice + 1 tbsp lemon juice)
-1 c. unprocessed wheat bran
-1/4 c. canola oil
-1 tsp. vanilla extract
-1 c. whole-wheat flour
-3/4 c. all-purpose flour
-1 1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. ground cinnamon
-1/4 tsp. salt
-1/2 c. dark chocolate chips (optional but highly recommended)
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. (Don’t use cupcake liners—the muffins will get stuck!)
- Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
- 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).
- 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.