You know when it's around 3:30 in the afternoon and you're kind of tired and kind of hungry and you just need a little somethin'-somethin'? I get that way just about everyday. For a long time I would drive to my good-ol Starbucks and order my usual. Grande-nonfat-no foam latte. Mmmmm....love 'em -- a lot! However, those little suckers add up over time. I am embarrassed to tell you how much I have spent over the years ordering up that little beauty. Eeek -- so I won't. But, I will tell you I'm trying to turn over a new leaf and not spend that much money on lattes. Now, where was I going with this? Oh yeah, muffins.
After trying a few different banana bread recipes I thought it was only fair to give the muffins a try. I have to admit, it's a pretty good muffin -- not to sweet, moist and best of all it has some fiber to boot -- so I'm not feeling quite sooo guilty when I'm eating one while sipping on TEA!
Banana Bran Muffins
Eating Well Winter 2004
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)
Preparation
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- 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). Sprinkle with 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 edges and turn muffins out onto a wire rack to cool slightly before serving.
Nutrition
Per serving : 196 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 36 mg Cholesterol; 32 g Carbohydrates; 5 g Protein; 4 g Fiber; 182 mg Sodium; 167 mg Potassium
I didn't add chocolate chips to mine but I might give that a try the next time I make these. Which will probably be pretty soon since I'm plowing through these pretty fast.



