November 16, 2009

banana bran muffins

I have tried many recipes for bran muffins but oftentimes they end up dry with not much flavor. For this version, the addition of mashed ripe bananas solved the problem and made them moist. With the cinnamon and the optional chocolate chips, these muffins turned out more flavorful as well. A combination of whole wheat and all purpose flour were used for extra whole grains and canola oil replaced the melted butter for a lighter version.

  • 1/4 cup canola oil
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk (I used regular milk mixed with 1 tbsp. white vinegar)
  • 1 cup wheat bran
  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1/2 cups chocolate chips (optional)
  • 1/3 cup chopped walnuts (optional)

Preheat oven to 375F. Spray muffin pans with non-stick spray or line the muffin cups with paper. Combine wheat bran, whole wheat flour, all purpose flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside. Cream the canola oil and sugar together. Add the eggs one at a time beating well after each addition. Add the vanilla. Alternately add flour mixture and buttermilk and mix well. Fold in mashed bananas, chocolate chips and nuts. Spoon the batter into the prepared muffin pans. Sprinkle more chocolate chips on top. Bake for 15-25 minutes.

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