Wednesday, April 7, 2010

Banana Berry Muffins

I saw these muffins and just absolutely had to make them! They have berries in them (my favorite thing to eat in this entire world) and something I had always been afraid to use: bran. Oh yes, wheat bran. Trust me, these muffins are even more delicious than anything from a box and double coated in sugar topping. I used a variety of strawberries, blueberries, rasberries and blackberries. Let me just say ... the blackberries and rasberries provided the most flavor and juiciness by far! I am sure you could use your own variety but the different flavors were just amazing. Plus as a bonus, they were the quickest and easiest breakfast for my husband who notoriously wakes up late and skips breakfast. I finally have found a healthy, delicious, quick breakfast for him to grab while running out the door for work! Also the original recipe called for oat bran but per the usual my grocery store ex grocery store didn't carry it.

Banana Berry Muffins
Adapted from: Annie's Eats, originally Cooking on the Side

Yields 8-10 small/medium muffins

1.25 cups all-purpose flour
1/2 cup wheat bran
dash salt
2.5 tbsp nonfat dry milk powder
1 tsp baking powder
1/4 tsp baking soda
2 medium bananas
1 egg white
1/4 cup honey
1 tbsp butter, softened or melted
1/2 cup orange juice
1.5 cups fresh or frozen berries (if frozen no need to defrost)

Preheat oven to 375 degrees and line muffin pan with liners or spray with cooking spray. In a medium bowl, combine flour, bran, salt, milk powder, baking powder and soda. Stir well with a fork and set aside.

In a stand mixer fitted with the paddle attachment, gently mash the bananans and egg whites until blended well and frothy. I would highly suggest using the splash guard for this step because it does get messy and I almost had banana covered cabinets! Stir in the honey, butter, orange juice and blend well. Mix in the dry ingredients a little at a time until well blended. Grently fold in the berries. Scoop into muffin trays or cups until they are just below the top of the rim. These will make medium sized (and perfect for snacking or breakfast) muffins. Bake for 18-20 minutes until a toothpick comes out clean.

Allow to cool 5 minutes in pan and transfer to wire rack to cool another 5-10 minutes. Enjoy fresh from the oven or store in airtight container. If you would like warm muffins in the morning, microwave for 10-15 seconds depending on how hot you would like it. A little goes a long way in there.  ;)

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