made by Rachel
My husband absolutely loves the Banana Nut Bran Muffins that Mandy gave me the recipe to a while back. But in an effort to get rid of some buttermilk I had in the fridge I looked around for a new banana bran muffin recipe that required buttermilk and here is what I came up with. They are different than the last banana muffin recipe and still really good, especially when grilled or toasted and the chocolate chips get all gooey and melted - yum!
You will need:
2 eggs
2/3 cup brown sugar
2 ripe bananas, smashed
1 cup buttermilk
1 cup wheat bran
1/4 cup canola oil
1 tsp vanilla
1 cup wheat flour
3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
To make:
Pre-heat your oven to 400F and line your muffin tin with paper/tin cups.
Mix eggs and sugar in a bowl, and then add bananas, buttermilk, oil, vanilla and then bran.
In a separate bowl, mix the flours, baking powder, baking soda, cinnamon and salt. Slowly add the wet ingredients mixture to the dry and fold until just combined.
Next, stir in the chocolate chips, being careful to not over-mix so you don't get rubbery muffins.
Bake the muffins at 400 until the tops are golden brown and a toothpick comes out clean, about 20 minutes. Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to a week (not-so-fresh muffins still taste awesome when toasted or grilled!).
