|Bran, Berry, and Banana Muffins|
I always have black bananas hanging around the kitchen counter. Too many actually. I often freeze them which means I have black bananas everywhere! Eventually I deal with the problem and bake them…I’m sure this sounds familiar.
This recipe calls for buttermilk. If you don’t have any buttermilk don’t worry you can still make the muffins. What you do is add 1 tablespoon of freshly squeezed lemon juice into the milk before you start the recipe. When it’s time to add the wet ingredients into the dry the milk will be a perfect buttermilk substitute.
Makes 12 muffins
3/4 cup brown sugar
1 cup wheat Bran
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup frozen or fresh berries (blueberries, strawberries, raspberries)
1 cup buttermilk
3 ripe bananas, mashed
1/4 cup butter, melted
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
Line muffin tin with paper muffin cups.
In a large bowl combine brown sugar, wheat bran, flour, baking powder, salt, cinnamon and berries. In a medium bowl combine the eggs, buttermilk, mashed bananas, melted butter and vanilla. Whisk until nicely blended. Add wet ingredients to dry ingredients and stir until just combined. Spoon into muffin cups and bake until golden and tester come out clean about 20-25 minutes.
Other muffin recipes to try: