Spotlight Recipe: Chunky Banana Bran Muffins
I just baked these banana muffins and they are outrageous! Straight from the kitchen of the Barefoot Contessa (a.k.a. Ina Garten), they are high in fiber but don’t taste like a typical bran muffin. Grab one for a quick breakfast or serve a bunch at your next brunch.
These are fantastic. My husband loves sweets and I made him these and he had no idea they were better for him than all the sugar deserts. Terrific recipe!!
I would love to make these muffins, but does anyone know if it is necessary to use “extra-large” eggs or can “large” eggs be substituted? Any help would be appreciated.
I would go ahead and use the large eggs.. the difference is so minimal it will not change the receipe. I don’t buy extra large eggs so always use large and it doesn’t make a difference.
How should time and temperature be adjusted for larger muffin size pans, as in 6 large instead of 12 small muffins?
Hi N.L. –
If you’re using larger muffin pans, keep the oven at the same temperature. As for the cooking time, it may vary depending on your oven – just keep an eye on them and when a toothpick comes out clean they’re done!
In re: to the Extra large eggs, I would use 3 med-large eggs; makes it lighter, less dense(more cake-like, but not really all that much difference, just as using only 2 large. But 3 is my choice.
Does anyone know the nutritional information on these muffins – calories, fiber, fat?
Can I use whole wheat flour instead of all purpose flour? If so, do I need to make any other adjustments?
I also would like the nutritional information concerning the
amount of calories, fiber and fat per muffin. This would help me figure out how many points per muffin for my Weight
Watcher’s program. Thank you!
I put the recipe into my recipe builder with WW and each muffin is actually 4 points (as long as you use the low-fat or 1% buttermilk!). I bet you could also do 3 egg whites instead of 2 whole eggs and that may cut .5 a point.
Sorry for those who are looking for calories and such – I can’t figure that out!
The altitude where I live is just under 5,000 feet. Are there any adjustments I should make for the higher altitude to ensure a moist and tasty muffin?
Hi Jeane – High altitude typically requires adjustments to oven temps and sometimes ingredients. Here’s a chart with some guidelines.
Dear Tara McFalls, I was just watching Ina this past weekend and she said that she didn’t know why, but when she started using extra large eggs her baking improved. So, there ya go, for whatever that might be worth.
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