Used by permission. (c) Eating Well, Inc.
|2 large eggs||3/4 cup all-purpose flour|
|2/3 cup packed light brown sugar||1 1/2 teaspoons baking powder|
|1 cup mashed ripe bananas, (2 medium)||1/2 teaspoon baking soda|
|1 cup buttermilk, (see Ingredient notes)||1/2 teaspoon ground cinnamon|
|1 cup unprocessed wheat bran, (see Ingredient notes)||1/4 teaspoon salt|
|1/4 cup canola oil||1/2 cup chocolate chips, (optional)|
|1 teaspoon vanilla extract||1/3 cup chopped walnuts, (optional)|
|1 cup whole-wheat flour|
Preheat oven to 400F. 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.
Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller’s bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.
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