By the weekend 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 elevate this fiber-rich treat.
2 large eggs ⅔ 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) ¼ cup canola oil
1 teaspoon vanilla extract 1 cup whole-wheat flour ¾ cup all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup chocolate chips, optional
⅓ cup chopped walnuts, optionalPreheat oven to 400°F. Coat 12 muffin cups with cooking spray. Whisk eggs and brown sugar in a medium bowl until well combined. 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 and add the wet ingredients. 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 tapped lightly, 15 to 25 minutes. Let stand in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
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