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Banana Bran Muffins
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Banana bran muf몭 ns are great to have on hand for breakfast on-the-go!
By EatingWell Test Kitchen
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Updated on August 16, 2019
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Cook Time:
20 mins
Additional Time:
25 mins
Total Time:
45 mins
Servings:
12
Yield:
1 dozen muf몭 ns
Nutrition Pro몭 le:
Low-Calorie
High Fiber
Vegetarian
JUMP TO NUTRITION FACTS
Ingredients
1 large egg
1 large egg white
¾ cup packed light brown sugar
1 cup buttermilk
1 cup mashed banana, (2 medium bananas)
1 cup unprocessed wheat bran
¼ cup canola oil
1 teaspoon vanilla extract
1 ½ cups all-purpose 몭our
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons chopped pecans, or walnuts
Directions
Step 1
Preheat oven to 400 degrees F. Coat 12 muf몭 n cups with cooking spray.
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Step 2
Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add
buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk 몭 our,
baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the
dry ingredients; add wet ingredients and stir with a rubber spatula until just
combined.
Step 3
Spoon batter into prepared muf몭 n cups and sprinkle with nuts. Bake until tops
spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn
muf몭 ns out onto a wire rack to cool.
Tips
DIY Muf몭 n Cups: Make your next batch of muf몭 ns or cupcakes the ultimate graband-go treat by lining your tin with muf몭 n liners. No liners? No problem. Use 5inch squares of parchment paper, coat each muf몭 n cup with cooking spray, and
push each square into the cups using a small can or bottle, pressing the paper
up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each
cup as directed.
Originally appeared: EatingWell Magazine, May/June 1997
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Nutrition Facts (per serving)
196
7g
33g
4g
Calories
Fat
Carbs
Protein
Show Full Nutrition Label
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