Banana Berry Muffins

Name: Banana Berry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1-1/2 dozen.
Ingredients: 4 cups bran flakes; 1/2 cup buttermilk; 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 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

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.”

Ingredients

4 cups bran flakes
1/2 cup buttermilk
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
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 1 egg 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 airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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

Reviews

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Average Rating:

Timbergurl1

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!
jslvsclf

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!
Crafty_Elle_Ohio

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.