Banana Berry Muffins

These banana berry muffins are next level. A combination of banana, blueberries and a brown sugar pecan topping gives the perfect crunch. For more delicious breakfast recipes, check out these Breakfast Egg Muffins.

Prep Time 20

Cook Time 20

Total Time 40

Servings 18 muffins

Baking Temp 350°F

Equipment

Standard muffin pans
Muffin liners
2 large bowls
2 Medium bowls

Ingredients

4 cups bran flakes
½ cup buttermilk
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1.5 cups mashed bananas (about 3 medium)
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1.5 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup fresh blueberries
1/3 cup finely chopped pecans
1/3 cup packed brown sugar
1 teaspoon ground cinnamon

Instructions

For the muffins

Preheat oven to 350°F. Line muffin pans with muffin liners; set aside.
In a large bowl, combine bran flakes and buttermilk. Toss to coat and set aside.
In another large bowl, cream butter and sugar. Beat in eggs, banana, and vanilla.
Combine flour, baking powder, salt and baking soda in a medium bowl. Gradually stir into the creamed mixture, just until moistened.
Fold in the bran mixture and blueberries. Fill prepared muffin cups three-fourths full.
In another medium bowl, combine the pecans, brown sugar and cinnamon. Sprinkle over the batter.
Bake 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Serve warm.

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