| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 10 minutes |
| Servings |
muffins
|
Ingredients
- 2 cups wheat bran
- 1 cup whole wheat flour
- 1 cup unsweetened almond milk
- 2 tsp lemon juice
- 1 egg large
- 1/4 cup oil
- 1 banana ripe, smashed finely
- 1 banana sliced lengthwise and then into slices
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Topping (optional)
- 1/2 cup oats rolled or quick
- 3 tsp brown sugar
- 1 tsp cinnamon
- 2 tbsp butter softened/room temp
Ingredients
Topping (optional)
|
|
Instructions
- Heat over to 350 F, oil 12 muffin tins.
- Mix all wet ingredients except sliced banana.
- Whisk all dry ingredients, then toss sliced banana in gently to coat with flour so it gets evenly distributed in batter and doesn't sink.
- Thoroughly combine topping ingredients in a separate bowl.
- When over is heated (so the batter does not sit - the bran will absorb moisture while it sits and make muffins dry), mix dry into wet until just combined.
- Divide evenly into oiled 12-muffin tray, using 1/4 cup batter per muffin. Divide evenly amongst muffins and press gently into batter so it doesn't fall off after they are baked.
- Bake 25-30 minutes.
Recipe Notes
Nutrition Facts
Banana Bran Muffins
Amount Per Serving (100g)
Calories 237
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 34mg
11%
Sodium 287mg
12%
Potassium 227mg
6%
Total Carbohydrates 35g
12%
Dietary Fiber 8g
32%
Sugars 13g
Protein 5g
10%
Vitamin A
3%
Vitamin C
4%
Calcium
12%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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