Banana Bran Muffins

These turned out to be quite tasty. I made a double batch and froze a bunch for an easy grab and go breakfast. I also added chocolate chips because I had a half a bag that needed to be used, and I love chocolate chips in breads. Maybe the chocolate chips made these extra delicious. I don't feel too bad about it because I'm getting my potassium and 3 grams of fiber from each muffin, which is pretty good if you ask me.

Banana Bran Muffins

From EatingWell: May/June 1997

1 dozen muffins | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

• 1 large egg
• 1 large egg white
• 3/4 cup packed light brown sugar
• 1 cup buttermilk
• 1 cup mashed banana, (2 medium bananas)
• 1 cup unprocessed wheat bran
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chopped pecans, or walnuts

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
3. Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Nutrition

Per muffin : 197 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 33 g Carbohydrates; 4 g Protein; 3 g Fiber; 251 mg Sodium; 188 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat