Post by Loupy on Jan 31, 2014 19:36:51 GMT -7
Banana-Bran Muffins
From: www.everydayhealth.com/
By the end of the week, any bananas left in the fruit bowl are past their prime — which makes them just right for these moist bran muffins.
And who doesn’t enjoy starting their Saturday morning off with a hot, freshly-baked muffin?
You can even add a handful of dark chocolate chips to the batter to entice your kids into eating this fiber-rich treat.
Prep Time: 15 mins
Cook Time: 25 mins
Rest Time: 5 mins
Total Time: 45 mins
Makes 12 muffins
Ingredients
2 large eggs
2/3 cup sugar, brown, light, packed
1 cup banana, ripe and mashed
1 cup buttermilk
1 cup wheat bran, unprocessed
1/4 cup oil, canola campaignIcon Substitute
1 teaspoon vanilla extract
1 cup flour, whole-wheat
3/4 cup flour, all-purpose
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, ground
1/4 teaspoon salt
1/2 cup chocolate chips, semisweet miniature, (optional)
1/3 cup nuts, walnuts, chopped, (optional)
Preparation
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.
Nutritional Information
Calories: 196,
Saturated Fat: 1g,
Sodium: 182mg,
Dietary Fiber: 4g,
Total Fat: 6g,
Carbs: 32g,
Cholesterol: 36mg,
Protein: 5g
From: www.everydayhealth.com/
By the end of the week, any bananas left in the fruit bowl are past their prime — which makes them just right for these moist bran muffins.
And who doesn’t enjoy starting their Saturday morning off with a hot, freshly-baked muffin?
You can even add a handful of dark chocolate chips to the batter to entice your kids into eating this fiber-rich treat.
Prep Time: 15 mins
Cook Time: 25 mins
Rest Time: 5 mins
Total Time: 45 mins
Makes 12 muffins
Ingredients
2 large eggs
2/3 cup sugar, brown, light, packed
1 cup banana, ripe and mashed
1 cup buttermilk
1 cup wheat bran, unprocessed
1/4 cup oil, canola campaignIcon Substitute
1 teaspoon vanilla extract
1 cup flour, whole-wheat
3/4 cup flour, all-purpose
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, ground
1/4 teaspoon salt
1/2 cup chocolate chips, semisweet miniature, (optional)
1/3 cup nuts, walnuts, chopped, (optional)
Preparation
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.
Nutritional Information
Calories: 196,
Saturated Fat: 1g,
Sodium: 182mg,
Dietary Fiber: 4g,
Total Fat: 6g,
Carbs: 32g,
Cholesterol: 36mg,
Protein: 5g
