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Serves:

Recipe Courtesy of:
Alberta Egg Producers

Print This

Topping:
45 ml or 3 tbsp	packed brown sugar
45 ml or 3 tbsp	chopped nuts
Batter:
375 ml or 1.5 cups	all-purpose flour
375 ml or 1.5 cups	natural bran
1 tsp or 5 ml	baking powder
1 tsp or 5 ml	baking soda
2	eggs, beaten
1 cup or 3	mashed, ripe bananas
175 ml or 3/4 cup	packed brown sugar
175 ml or 3/4 cup	canola oil
125 ml or 1/2 cup	plain yogurt
5 ml or 1 tsp	vanilla

In a bowl, combine sugar and nuts; set aside.

In another bowl, stir together flour, bran, baking powder and baking soda; set aside.

Combine bananas and eggs in large mixing bowl. Stir in sugar, oil, yogurt and vanilla. Add dry ingredients all at once; stir just until moistened.

Place large paper liners in a microwave-safe muffin pan; fill each ¾ full with batter. Sprinkle in 5 mL or 1 tsp of sugar and nut topping mixture.

Microwave Directions: Microwave 6 muffins at a time on HIGH (100%) 2 to 2-1/2 minutes or until moisture has just disappeared from surface of muffins. Let stand 2 minutes before removing from pan.

Oven: Pre-heat oven to 350 F or 180 C. Bake muffins for 12-15 minutes.

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