Banana Bran Muffins
| Serves: | 12 |
| Serving Size: | Each muffin has 100 calories, 1 g fat, 21 g carbs, 2 g fiber, 2 g protein |
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NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet). |
Ingredients:
2 1/2 cups flour 3/4 cup sugar
1 1/2 tsp baking soda 1/4 teaspoon salt
2 large eggs 1 1/2 cups buttermilk
1 1/2 cups bran 1 cup mashed, ripe bananas
Cooking Instructions:
1. Preheat oven to 350 degrees. Coat a 12 cup muffin pan with non-stick spray.
2. Sift the flour, sugar, baking soda and salt together.
3. Whisk together the eggs, buttermilk and bran. Let stand for 10 minutes.
4. Make a well in the center of the dry ingredients and add the egg mixture all at once. Stir with a wooden spoon until the dry ingredients are just moistened.
5. Fold the mashed bananas (be careful not to overmix). Fill the tins two-thirds full.
6. Bake for about 25 minutes. The muffins are done when a knife inserted in the center of a muffin comes out dry.
Whole wheat flour can be substituted for half or all white flour--increase the fluid to 2 cups; how fat or fat-free milk can also be used in place of buttermilk; OPTIONAL: add walnuts!
Recipe from: FoodFit
Trial Administration