Let’s Cut to the Chase, It’s Baking Season

12-8-banana-bran-muffins

We all now what the holiday season is really about… baked goods and sugar rushes.

But we’ll do you one better, a delicious treat with a nice kick of nutrition for you. Just think of this as a way to use up those leftover bananas sitting on the counter at the end of the week. The ones that are two black and scary for you to eat (we’re right there with you).

Banana-Bran Muffins

Ingredients

  • 2 large eggs
  • 2/3 cup packed light brown sugar
  • 1 cup mashed ripe bananas (2 medium sized)
  • 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, but recommended because chocolate)
  • 1/3 cup chopped walnuts (make sure nobody has a nut allergy before consuming!)

Instructions

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
  3. 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.
  4. 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.

If you want an easy on-the-go breakfast or snack then use cupcake liners in your muffin tin. If you do not have cupcake liners you can use 5 inch parchment paper pieces!

The bran in the muffins is a rich source of fiber, while the bananas provide an excellent source of potassium. These delicious muffins are also heart healthy, low-calorie, low sodium, and vegetarian. Enjoy!


Stay Koko Fit (and full)

Mary Obana
President & Co-Founder, Koko FitClub


*We are not certified nutritionists and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Recipes listed are suggestions and not recommendations. You are ultimately responsible for all decisions pertaining to your health, in regards to diet, allergy awareness, and food preparations.*

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