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Blueberry Banana Bran Muffins

The lesson for today: alliteration… my kids were chanting “blueberry banana bran” all over the house.

I love looking for ways to use up “leftover” ingredients or fruits that are just past their prime.  Today’s dilemma: What to do with leftover bran flakes from my parents’ visit?  Look for more bran recipes to come… today I needed a recipe that incorporated bran and 2 bananas that had lost their stems and were patiently waiting in the fridge for a yummy destination.  This recipe fit the bill – and it was easy and delicious!  (And, of course, used some local flavor.)

Ingredients: 

1 1/2 cups bran flakes
3/4 cup milk
2 medium (very ripe) bananas
1/4 cup vegetable oil (I used canola)
1/4 cup honey (Charlotte’s Very Local Honey!)
1 Tablespoon brown sugar
1 egg, slightly beaten
1 1/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup frozen blueberries (locally grown!)

Directions: 

Combine bran flakes and milk in a large mixing bowl.  Let it sit for a few minutes.  Add bananas, oil, honey, brown sugar, and egg.  Mix well.  Add flour, baking powder, and salt.  Mix just until the ingredients are combined.  Fold in blueberries.

Spoon into 12 paper lined muffin tins.  Cook for 25 minutes at 375 degrees.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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