Bumpin' Banana Berry Muffins
Mighty tasty muffins with plenty of fiber and no refined sugar!
Prep Time: 0:40
Servings: 16
Ingredients:
2 1/2 cups all-purpose flour
1 cup bran
1/2 teaspoon sea salt
1/3 cup Organic Valley Nonfat Dry Milk Powder
1/2 teaspoon baking soda
2 teaspoons baking powder
3 large bananas
2 large Organic Valley Grade A Extra Large Brown Eggs (separated - use just the whites)
1/2 cup honey
2 tablespoons Organic Valley Unsalted Cultured Butter (melted)
1 cup Organic Valley Orange Juice - no pulp added
2 cups berries (your choice)
Instructions:
Preheat oven to 400°F.
Combine the dry ingredients in a mixing bowl.
In a larger bowl (or in a blender), mash the bananas with the egg whites until frothy. Add the honey, melted Organic Valley Cultured Butter and Organic Valley Orange Juice.
Add the dry ingredients to the banana mixture and fold the berries into the batter. Mix until just combined.
Fill greased muffin cups until 2/3 full (or use unbleached baking cups). Bake for 18-20 minutes.
Serving Suggestions:
Schmear with Organic Valley Butter or Cream Cheese Spread while warm and enjoy!
Serve as a quick breakfast, lunch treat, or after-school snack.
Note:
Kids in the Kitchen:
Little folk (3-5) can be the "mix masters," stirring the batter 'til perfection. Older children (5 and up) can practice separating the eggs and measuring. Plopping the batter into the well buttered cups is fun for all ages. Enjoy!
Wheat-free version:
Substitute 2 1/2 cups organic spelt flour for the all-purpose flour.
Nutrition Info:
Per Serving (excluding unknown items): 188 Calories; 3g Fat (13.1% calories from fat); 6g Protein; 37g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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