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 entice children to enjoy a fiber-rich treat.

Ingredients

  • 2 large eggs
  • 1 cup mashed ripe bananas
  • 1 cup buttermilk
  • 1 cup unprocessed wheat bran
  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 2/3 cup light brown sugar
  • 1/4 cup canola oil

 

  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon 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)

 

Directions

  1. Preheat oven to 400 degrees Fahrenheit. 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 flower, 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 s rubber spatula until combined
  4. If using, Stir in the chocolate chips (optional). Scoop the batter into the prepared muffin cups. Sprinkle with walnuts (optional)
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly. 15-25 minutes. Let cool in the pan for 5 minutes.

Nutritional Information

  • Serving size: 1 muffin
  • Per serving: 200 calories; 6 g fat(1 g sat); 4 g fiber; 34 g carbohydrates; 5 g protein; 40 mcg folate; 32 mg cholesterol; 15 g sugars; 11 g added sugars; 69 IU vitamin A; 2 mg vitamin C; 83 mg calcium; 2 mg iron; 217 mg sodium; 232 mg potassium

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