RCI-BR.003.0033.001
Banana Bran Muffins
Banana Bran Muffins from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- med very ripe bananas4 unit
- 1 cup
- unprocessed bran1 cup
- 2 tbsp
- 1/2 tbsp
- 1/4 tbsp
- fatfree yogurt1 cupunflavored
- egg whites (or egg replacer2 unit
- for 1egg)1 unit
- 1/4 cup
- 1/2 tbsp
Method
1
Preheat oven to 375°F and line a muffin tin with paper cups or lightly grease the cups.
2
Peel the very ripe bananas and mash them thoroughly in a large bowl until mostly smooth with just a few small lumps remaining.
3
Whisk together the whole wheat flour, unprocessed bran, baking powder, baking soda, salt, and cinnamon in a separate bowl until evenly combined.
4
Add the fat-free yogurt, egg whites, and brown sugar to the mashed bananas, stirring until well combined.
5
Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix, as lumps in the batter are normal and will result in more tender muffins.
6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7
Bake in the preheated 375°F oven for 22–25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
24 minutes
8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before turning them out onto a wire rack to cool completely.