Banana Bran Muffins

 

These super healthy, delicious muffins were the result of a kitchen blunder. I went to make my favorite Bran Muffins by Heidi Swanson and realized I was out of a key ingredient, buttermilk. Since I didn't feel like making the journey to the grocery store, I decided to root around my fridge and see what I could substitute for buttermilk. That's when I noticed a sad, lonely container of Greek yogurt staring at me and begging to be used. It was my only option, so I figured I'd give it a shot. Greek yogurt is obviously very different from buttermilk, which meant I had to change up my recipe a bit. This kind of yogurt has a lot of protein (20 grams per cup!), which is awesome when you’re eating it on its own…….but not so awesome when you’re trying to make a tender muffin. To keep the batter from getting tough, I knew I needed to add another source of moisture in to the recipe. I did the usual scan of my kitchen and stopped when I noticed a sad, single, ripe banana that was just pleading to be made into something delicious. So I went ahead and mashed up the banana and threw it in the recipe. Part of my was worried that I was going to end up with tough, rubbery, banana flavored hockey pucks. Luckily for me though, the baking gods aligned and I was rewarded with moist, tender, and delicious muffins. This recipe is adapted from Heidi Swanson's Bran Muffins in her Super Natural Every Day cookbook.

What you will need

1 cup Greek yogurt

1/2 cup canola oil

1/4 cup maple syrup (preferably Grade B)

1 very ripe banana, mashed

2 large eggs

1 1/2 cups bran cereal

1/4 cup flaxseed meal

1 cup whole wheat pastry flour

1/4 cup turbinado sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup pecans, toasted and roughly chopped

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