Recipe Source: EatingWell
Let me start by saying we love these muffins! They’re the perfect little muffin-sized twist on classic banana bread. It seems like breakfast has been ignored in our house the last couple of weeks. We’ve just been too busy each morning to make a good breakfast and too lazy to buy granola bars or cereal. I found this recipe a few months ago while scouring the EatingWell site for healthier recipes to try and kept procrastinating when it came to actually making them. I’m sorry I waited so long because they are absolutely delicious, but I’m very thankful that I get to look forward to a tasty breakfast the next few days.
- 2 large eggs
- 2/3 cup light brown sugar
- 2 medium mashed ripe bananas
- 1 cup buttermilk
- 1 cup unprocessed wheat bran (You might have to hunt for this ingredient — I found it in the Natural Food section of our grocery store)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional — but why wouldn’t you want to add chocolate?)
- Preheat oven to 400°F. Line 12 muffin tin or coat generously with cooking spray.
- Beat eggs and brown sugar in a medium bowl (or KitchenAid mixer) until smooth.
- Mix in bananas, buttermilk, wheat bran, oil and vanilla.
- Whisk the dry ingredients (whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt) in a large bowl.
- After making a well in the dry ingredients, add the wet ingredients and stir until just combined.
- Mix in chocolate chips.
- Scoop batter into the prepared muffin cups until they are almost full.
- Bake 15-25 minutes until golden brown. They should spring back slightly when touched.
- Let cool in the pan for 5 minutes.
- Remove from the pan and enjoy having breakfast ready for the next couple days!