Blueberry Banana Bran Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy18
servings15
minutes28
minutesThese are a healthy alternative to a normal blueberry muffin. I love them in any form but this recipe has good stuff in it, but needed tweaking when I found it. After making it several times, we all agree this is a good muffin. I throw it in my kids lunches and or toast them for their breakfast with some honey drizzled on them. They are really good.
Ingredients
2 eggs
1 1/2 cups buttermilk
1/2 cup vegetable oil
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla
1 tablespoon lemon zest
3/4 cup sugar( 1/2 cup white +1/4 cup light brown)
2 cups bran cereal, All-Bran
1 1/2 teaspoons cinnamon
1 cup flour
1 1/4 cup whole wheat flour
2 cups fresh or frozen blueberries
1-2 bananas, mashed before adding them to batter
Vanilla Sugar, sprinkle on the tops
Directions
- Preheat oven to 350. Whisk together, eggs, buttermilk, oil, salt, baking soda, vanilla, lemon zest and sugar. Stir in bran, both flours, cinnamon and mix well with a spoon until everything is combined. Mix in the mashed banana and then FOLD in the blueberries.
- Line 2 muffin pans with muffin cups and spoon batter into each prepared pan. Sprinkle vanilla sugar over each muffin and place in oven for 25-28 minutes.
- Let muffins sit in pan for 10 minutes then serve warm or allow to cool completely and place in an air tight container. Store at room temperature for 3 days or freeze up to a month.
- These taste so good when split, toasted and drizzled with honey or a slathering of sweet butter.
