This recipe for Whole Wheat Bran Muffins is a great way to start your day! Filled with whole grains and sweetened with bananas and dates, these muffins are healthy, hearty and delicious!
Course Breakfast
Cuisine American
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 16servings
Calories 123kcal
Author Deborah Harroun
Ingredients
1cupwhole pitted dates(about 6 oz)
3/4cupfresh orange juice
1cupnonfat buttermilk
1/2cupmashed ripe banana
2tablespoonsbuttermelted
2tablespoonsvegetable oil
1teaspoonvanilla extract
1 3/4cupswheat bran
1cupwhole wheat flour
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
2large eggslightly beaten
Instructions
Combine the dates and the orange juice in a small saucepan and set over medium heat. Bring to a boil, then cover the pan and reduce the heat. Allow to simmer for 20 minutes.
1 cup whole pitted dates, 3/4 cup fresh orange juice
Remove from the heat and allow to sit for 5 minutes.
Preheat the oven to 350ºF. Line 16 muffin tin cups with liners or spray with nonstick cooking spray.
In a food processor or blender, combine the date and orange juice mixture with the buttermilk, banana, butter, vegetable oil and vanilla. Process until smooth.
1 cup nonfat buttermilk, 1/2 cup mashed ripe banana, 2 tablespoons butter, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract
In a large bowl, combine the bran, flour, baking powder, baking soda and salt, stirring with a whisk to mix completely. Add the mixture from the food processor and stir together just until combined. Stir in the eggs just until combined.
Spoon the batter into the prepared cups, filling evenly. Bake until a tester inserted in the middle comes out clean, about 22-25 minutes. Remove from the pan and allow to cool completely.
Notes
Adapted from Cooking That CountsNutrition information provided as an estimate only. Various brands and products can change the counts.