If you're anything like me, your weekly grocery list most certainly contains bananas. And if you're anything like me most certainly you have at LEAST 2 overripe bananas by weeks end. Don't ever throw them out! There's just too many yummy things to do with bananas.
These moist and healthy muffins wont let you down.
2 large eggs
2/3 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)
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. 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. (I mixed my nuts right into the batter, they just tend to fall off the top when you’re eating)
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.