This classic recipe uses naturally sweet dates and ripe bananas to give these muffins a health boost.
Combine with a fresh banana, a bit of peanut butter, and a glass of milk for a nutrient-rich and satisfying breakfast.
Whole-Grain Bran Muffins
Sweetened with dates and banana for a portable breakfast.
- Cooking spray
- 1 ¾ cups wheat bran about 4.5 ounces
- 1 cup whole pitted dates about 6 ounces
- ¾ cup fresh orange juice
- 1 cup nonfat buttermilk
- ½ cup mashed ripe banana
- 2 tablespoons butter melted
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 4.5 ounces whole-grain pastry flour about 1 cup
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs lightly beaten
- Preheat the oven to 350°F. Place 12 paper muffin cup liners in the muffin cups; coat the liners with cooking spray.
- Spread the bran on a baking sheet. Bake at 350°F for 8 to 10 minutes or until lightly browned, stirring once.
- Combine dates and juice in a saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Place date mixture in a food processor; process until smooth. Add buttermilk and next 4 ingredients; process until smooth.
- Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour, bran, baking powder, and the next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Add the date mixture to the bran mixture, stirring just until moist. Add the eggs, stirring just until combined. Spoon the batter into the prepared cups.
- Bake at 350°F for 28 minutes or until a wooden pick inserted in the center of the muffins comes out clean.
- Remove the muffins from the pan; cool on a wire rack. You can freeze these muffins for up to 2 months.
Used with permission from Cooking That Counts.