Banana Bran Muffins
These muffins are the OG of our family Sunday muffin tradition. I had a banana muffin recipe that made the most flavorful, moist muffins. But I wanted to pack a little more nutrition in them if I was going to start my day with them. I wanted something that would be filling, sustaining, nourishing, and of course, delicious.
I swapped out the flour for a whole wheat and oat bran combo to up the fiber and protein. I added ground flax seed for some extra omega-3. Finally, I cut the sugar by half.
Any recipe that passes the "little boy" test (meaning they eat them without complaining) is a win. Not only did these pass the test, but they consistently asked for another and another and another...
Thus began our Sunday muffin tradition.
The main tip for this recipe is to make sure your bananas are nice and ripe. That is key to making sure they have the delicious banana flavor that keeps you coming back for more.
Aside from that, you really can't go wrong with this super easy recipe. One of the great things about the whole wheat/oat bran mix is it is a lot harder to over mix than all purpose flour. This recipe is much more forgiving than regular muffins if you give it a little extra stir when mixing the wet and dry ingredients together.
We love to eat them warm, right out of the oven, with a little bit of butter. But they are also great leftover for breakfast the next morning...if they last that long!
Enjoy!
Ingredients
3/4 c whole wheat flour
3/4 cup oat bran
1/2 cup sugar
1/4 cup ground flax seed
1 tsp baking soda
1/2 tsp salt
1 egg
3 very ripe bananas, mashed
1/3 cup canola oil
1 tsp vanilla
Instructions
Preheat oven to 350 degrees.
Mix the flour, oat bran, sugar, ground flax seed, baking soda and salt together. Combine with a whisk.
Mash the bananas until no lumps remain. Add the egg, oil, and vanilla.
Combine the wet and dry ingredients.
Fill 12 greased muffin cups about 3/4 full.
Bake for 15 - 17 minutes, until muffins spring back when lightly touched.
Enjoy!