Save on Pinterest

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.”
  • Total Time
    Prep: 20 min. Bake: 20 min./batch
  • Makes
    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

Directions

  • In a large bowl, combine bran flakes and buttermilk; set aside.
  • In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 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 inserted in center 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.
Nutrition Facts
1 muffin: 218 calories, 8g fat (4g saturated fat), 38mg cholesterol, 249mg sodium, 37g carbohydrate (21g sugars, 3g fiber), 3g protein.

Recommended Video

Reviews

Click stars to rate
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.

  • Anne Brink
    Dec 15, 2009

    No comment left

  • raenell
    Jun 9, 2009

    No comment left