Banana Berry Muffins Recipe

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

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Publisher Photo
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.”
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min./batch
MAKES:
18 servings
TOTAL 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 large 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.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.
Yield: 1-1/2 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Banana Berry Muffins in Simple & Delicious July/August 2006, p45

Nutritional Facts

1 each: 218 calories, 8g fat (4g saturated fat), 38mg cholesterol, 249mg sodium, 37g carbohydrate (21g sugars, 3g fiber), 3g protein.

  • 4 cups bran flakes
  • 1/2 cup buttermilk
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large 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
  1. In a large bowl, combine bran flakes and buttermilk; set aside.
  2. 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).
  3. 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.
  4. 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.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.
    Yield: 1-1/2 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Banana Berry Muffins in Simple & Delicious July/August 2006, p45

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Reviews forBanana Berry Muffins

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MY REVIEW
Timbergurl1 User ID: 4047214 208148
Reviewed Mar. 31, 2014

"This recipe is AMAZING! I've made this several times, in so many ways. Sometimes I omit the berries, cut the sugar in half, and I ALWAYS add some grated zucchini. I've also made these by omitting the bananas and berries and made them with butternut squash, grated carrots, and pumpkin pie spice. YUMMY! I will be keeping this recipe for a LONG LONG TIME!"

MY REVIEW
jslvsclf User ID: 919747 159803
Reviewed Jul. 25, 2012

"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!"

MY REVIEW
Crafty_Elle_Ohio User ID: 500985 97183
Reviewed Oct. 2, 2010

"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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