Banana Berry Muffins Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 218
  • Fat:
  • 8 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 38 mg
  • Sodium:
  • 249 mg
  • Carbohydrate:
  • 37 g
  • Fiber:
  • 3 g
  • Protein:
  • 3 g


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Banana Berry Muffins

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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.”

SERVINGS: 18

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min./batch

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 bowl, combine bran flakes and buttermilk; set aside. In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add the bananas and vanilla; mix well (mixture will appear curdled).
    Combine the flour, baking powder, salt and baking soda; 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. Yield: 1-1/2 dozen.


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