Review: Complete CL Banana-Bran Muffins

[chefbec]

These were excellent. Moist and delicious. I didn't have the specific bran cereal, so I just added some whole grain flakes. I also doubled the recipe as I had a few very ripe bananas. Definitely a keeper!

[kima]

Thanks for the review Chefbec! Yesterday I had a banana bran muffin from a bakery and it was terrible- dry with no flavor. I decided then and there to make banana bran muffins today- and voila there was your review!! Thanks for the inspiration! http://www.cookinglight.com/bbs/smile.gif

[shoyski]

If anyone has the recipe that can be downloaded I would appreciate it. No problem if you don't....I can freeze my 'naners.

[clairea]

Here you go!

1/2 cup low-fat sour cream
1/2 cup mashed ripe banana
1/2 cup fat-free milk
1/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups morsels of bran cereal (Bran Buds)
3/4 cup all-purpose flour
1/2 cup oat bran
1 teaspoon baking powder
3/4 teaspoon baking soda
cooking spray

Combine sour cream, banana, and next 5 ingredients in a bowl; stir well with a whisk. Add cereal; stir well. Let stand 10 minutes.

Preheat oven to 400 F.

Lightly spoon flour into a dry measuring cup. Combine flour, oat bran, baking powder and baking soda in a large bowl, and make a well in center of flour mixture. Add cereal mixture to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 16 minutes, or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Yield: 1 dozen.

(per muffin) calories 147; fat 4.9g (sat 1.4g, mono 1.3g, poly 1.5g); protein 4.2g; carb 25g; fiber 4.9g; chol 22mg; iron 2.5mg; sodium 203mg; calc 83mg


I almost always have these muffins in the freezer -- they make a nice change from cereal for breakfast, while still providing a healthy dose of fiber (my main goal in a breakfast food http://www.cookinglight.com/bbs/wink.gif ). Last time I made them I used fat-free sour cream (Breakstones) and didn't really notice any difference in flavor or texture. Also, I think I usually use more than 1/2 cup of banana (I usually throw in 2 good size bananas).