Banana Berry Muffins Recipe

Banana Berry Muffins Recipe Banana Berry Muffins Recipe photo by Taste of Home Rating 4

In Pembina, North Dakota, Alyce Wyman bakes up these moist muffins with a sweet nut topping. “The original recipe called for bran cereal with raisins,” she says. “But I was out of that cereal one day, so I used plain bran flakes and added blueberries instead of raisins. Now I always make it this way.”

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Banana Berry Muffins Recipe
  • Prep: 20 min. Bake: 20 min./batch
  • Yield: 18 Servings
20 20 40

Ingredients

  • 4 cups bran flakes
  • 1/2 cup buttermilk
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen blueberries
  • 1/3 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon

Directions

  • In a large bowl, combine bran flakes and buttermilk; set aside.
  • In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled).
  • Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full.
  • Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 218 calories, 8 g fat (4 g saturated fat), 38 mg cholesterol, 249 mg sodium, 37 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Banana Berry Muffins in Simple & Delicious July/August 2006, p45

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Banana Berry Muffins

Banana Berry Muffins Recipe

Banana Berry Muffins

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(1-2) of 2 reviews

Reviewed on Jul. 25, 2012 by jslvsclf

These were very very good. I used raisins in place of the blueberries because the person I was making them for likes raisins, I used All Bran cereal because that's all we had and I didn't use the topping but when I make them myself for myself, I will use blueberries and the topping. Very very good. Thank you!

Reviewed on Oct. 02, 2010 by Crafty_Elle_Ohio

I would have to rate it as 5 stars. It is not only delicious but with the bran & blueberries it is highly nutritious. I took it to a prayer meeting and everyone wanted the recipe.

 
 

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