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Banana Berry Muffins

 Banana Berry Muffins
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.”
18 ServingsPrep: 20 min. Bake: 20 min./batch


  • 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 McCormick® Pure 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


  • 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

2 of 2

Banana Berry Muffins (continued)

Directions (continued)

  • 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.
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.