weekend baking

Banana Bran Muffins
adapted from Eating Well

2 large eggs
2/3 cup packed brown sugar
2 ripe bananas
1 cup buttermilk
1 cup unprocessed wheat bran
1/4 cup canola oil
1 teaspoon vanilla extract
1 3/4 cups whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup dried, flaked coconut
1/3 cup chopped walnuts

Preheat oven to 375°F. Coat 24 muffin cups with butter or use papers.

Mash bananas in a medium mixing bowl. Whisk in eggs and brown sugar until well blended. Whisk in buttermilk, oil and vanilla.

Mix whole-wheat flour, wheat bran, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Stir in coconut and walnuts. Scoop the batter into the prepared muffin cups, just over about half full.

Bake the muffins until the tops are golden brown and spring back when touched lightly, about 15 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving. Eat ’em up.


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