Banana-Walnut Bran Muffins
Keep your energy steady and your waistline trim with these amazing homemade muffins.
Servings: 14 people
Calories: 230kcal
Ingredients
- 1 1/2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon cinnamon
- 2 cups wheat bran
- 1/2 cup coconut palm sugar
- 2 bananas very ripe
- 2 eggs large, whipped
- 1 cup Greek yogurt fat-free
- 1/2 cup molasses optional sorghum or honey
- 1 teaspoon vanilla
- 1/2 cup coconut oil melted
- 1/2 cup walnut pieces
Instructions
- Preheat oven to 350 degrees. Add paper muffin liners to a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, soda, salt, and cinnamon. Add wheat bran, coconut sugar, and walnuts, and whisk to combine.
- In a medium bowl, mash 1 banana with a fork then add eggs, Greek yogurt, honey, and vanilla, stir to combine. Add coconut oil and stir until incorporated. Dice the second banana into small chunks and stir into mixture.
- Pour liquid mixture into dry ingredients and stir just until dry ingredients are moist. Add batter to muffin liners. Batter should extend above the liners.
- Bake muffins until a toothpick inserted in the center comes out clean, approximately 25 minutes.
- Allow to cool completely before storing in an airtight container. These muffins are very moist and even better the second day.
Notes
Tip: Do not refrigerate as this tends to dry them out. Feel free to freeze muffins after completely cooling.