Banana-Blueberry Bran Muffins

Banana-Blueberry Bran Muffins

banana-blueberry-muffin
Photo by Sang An
Banana-Blueberry Bran Muffins 3.7 42 5 1
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  • Makes 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 274 calories
    • Fat 10 g
    • Sat Fat 4 g
    • Cholesterol 64 mg
    • Sodium 298 mg
    • Protein 8 g
    • Carbohydrate 42 g
    • Sugar 20 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 66 mg
Banana-Blueberry Bran Muffins

Ingredients

  1. Check 4 tablespoons unsalted butter, melted, plus more for the pan
  2. Check 1 3/4 cups white whole-wheat flour, spooned and leveled
  3. Check 1 3/4 cups wheat bran
  4. Check 3/4 cup granulated sugar
  5. Check 3/4 cup sunflower seeds
  6. Check 1 teaspoon fine salt
  7. Check 1 teaspoon ground cinnamon
  8. Check 3/4 teaspoon baking powder
  9. Check 3/4 teaspoon baking soda
  10. Check 1 1/2 cups mashed ripe banana (from about 4 medium)
  11. Check 3 large eggs, beaten
  12. Check 3/4 cup whole milk
  13. Check 2 teaspoons pure vanilla extract
  14. Check 2 cups fresh or frozen blueberries

Directions

  1. Heat oven to 375° F. Coat a standard 12-cup muffin tin with butter (or cooking spray, if desired). Whisk together the flour, wheat bran, sugar, sunflower seeds, salt, cinnamon, baking powder, and baking soda in a large bowl. In a separate bowl, whisk together the banana, eggs, milk, vanilla extract, and butter.
  2. Add the wet ingredients to the dry ingredients and whisk until combined and evenly moistened (do not overmix). Fold in the blueberries.
  3. Divide among the muffin cups. (The batter should come up to the rim of each cup.) Bake, rotating once, until a toothpick inserted in the center of a muffin (avoiding a blueberry if possible) comes out clean, 25 to 30 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.