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.
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.