Banana Bran Muffins
These moist Banana Bran Muffins are filled with healthy wheat bran, oat bran, whole wheat flour, flax seed meal, bananas, and blueberries. They have all the nutrients that will leave you satisfied!
Servings: 12 muffins
Ingredients
- 1 large egg
- ½ cup maple syrup dark amber
- ⅓ cup coconut oil melted and still warm
- 1 cup low fat buttermilk
- 2 medium bananas mashed
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat flour fluff before measuring
- 1 ½ cups wheat bran
- ½ cup oat bran
- 2 tablespoons ground flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 400°F and either grease 12 muffin cups or line with liners.
- Mix the buttermilk, wheat bran, and oat bran with a fork and set aside to soak.
- In another medium bowl, mix together the remaining dry ingredients: whole wheat flour, flaxseed meal, baking soda, baking powder, and cinnamon.
- Add the egg, maple syrup, banana, and vanilla to a large bowl and mix until well combined and there are no streaks of eggs.
- Stir in the melted, and still a little warm, coconut oil, followed by the buttermilk mixture.
- Whisk in the flour mixture until just combined, then fold in the blueberries with a silicone or rubber spatula, being careful not to overmix.
- Pour or scoop using a disher (large cookie scoop) into prepared muffin cups and bake for 20 minutes or until a toothpick comes out with moist crumbs attached.
- Cool for 5 minutes in tins and then turn out onto the rack to cool completely. If you are using liners, you can lift the muffins out of the pan immediately and cool on a wire rack.
Notes
Yield – 12 muffins
Presentation –Use tulip liners like I do with these peach muffins for tall, bakery-style muffins.
Flavor Tips—For the best flavor, use the ripe bananas when they have just started to spot brown, the skin is thin, and they are fragrant but not pungent. Overripe bananas can actually have an off taste
Storage—The muffins can be stored at room temperature for 3 days, well wrapped or in an airtight container, or frozen for up to 3 months.
Nutrition
Calories: 206kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 282mg | Fiber: 6g | Sugar: 17g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg