For a sweet treat use any bananas left in the fruit bowl which are past their prime are just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
- 2 large eggs
- ⅔ cup light brown sugar
- 2 meduim mashed ripe bananas
- 1 cup buttermilk
- 1 cup unprocessed wheat bran
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup wholemeal flour
- ¾ cup plain flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
- ⅓ cup chopped walnuts (optional)
Preheat oven to 200°c or gas mark 6 and spray 12 muffin cases with low fat cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla
Whisk the wholemeal and plain flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
Bake the muffins for 15-20 minutes or until the tops are golden brown and spring back when touched lightly. Let cool for 5 minutes, loosen edges and turn muffins out onto a wire rack to cool slightly before serving.