How Many Calories Will You Burn Doing Chores This Weekend?
Dylan Armajani: Run Past Your Goals and Find Yourself
Banana Bran Muffins
Posted on Dec 26th 2010 9:00AM by Marjorie NolanPrep time: 30 minutes
Servings: 12
Ingredients:
2 large eggs
2/3 cup packed light brown sugar
1 cup mashed, ripe bananas (about 2 medium bananas)
1 cup buttermilk
1 cup unprocessed wheat bran
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
1/3 cup chopped walnuts, optional
1. Preheat oven to 400 F.
2. Coat 12 muffin cups with cooking spray (or line with muffin papers).
3. In a medium bowl, whisk eggs and brown sugar until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
4. In a large bowl, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Make a well in dry ingredients, add wet ingredients and stir with a rubber spatula until just combined.
5. Stir in chocolate chips. Scoop batter into prepared muffin cups (they'll be quite full). Sprinkle with walnuts.
6. Bake muffins until tops are golden brown and spring back when lightly touched, 15 to 25 minutes. Let cool for 5 minutes. Loosen edges and turn muffins out onto wire rack to cool slightly before serving.
Return to the Portion Control Meal Plan
Servings: 12
Ingredients:
2 large eggs
2/3 cup packed light brown sugar
1 cup mashed, ripe bananas (about 2 medium bananas)
1 cup buttermilk
1 cup unprocessed wheat bran
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
1/3 cup chopped walnuts, optional
1. Preheat oven to 400 F.
2. Coat 12 muffin cups with cooking spray (or line with muffin papers).
3. In a medium bowl, whisk eggs and brown sugar until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
4. In a large bowl, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Make a well in dry ingredients, add wet ingredients and stir with a rubber spatula until just combined.
5. Stir in chocolate chips. Scoop batter into prepared muffin cups (they'll be quite full). Sprinkle with walnuts.
6. Bake muffins until tops are golden brown and spring back when lightly touched, 15 to 25 minutes. Let cool for 5 minutes. Loosen edges and turn muffins out onto wire rack to cool slightly before serving.
Return to the Portion Control Meal Plan
