Don’t you just love Pinterest?
I remember the day I created my account and my universe as I knew it forever changed. Suddenly, every DIY, life hack, recipe, song, item-I-must-have, workout-I’ll-never-do, quote and hairstyle I’d ever seen or heard could be put into a little box to be enjoyed forever and ever.
In this new world, I found pinners who I swear were my long-lost BFF’s based on their pins alone. I mean, what greater test of compatibility than sizing up another’s boards? (wink)
More than anything though, Pinterest has become a constantly updated inspiration board for me as a new blogger. After gathering almost 5,000 “pins”, I am now looking inward to all the ideas I pinned for future reference…that’s now!
A while back I came across a recipe for Banana Walnut Bran Muffins by Bogart Loves. The recipe was posted in 2012 and I find it amazing that in the zoo of information and new posts out there, I still landed on this page. That leaves me inspired that years from now, people may stumble across this little site too. Craze-balls!
And craze-balls is what brings me to these muffins! I have made these muffins a number of times and each time I am thrilled with the results. The muffins come together quickly using feel-good ingredients and who doesn’t have two ripe bananas staring at them on the counter?!? The oat bran makes them super filling to silence those grumbles in the AM. They freeze well too – what’s not to love? PIN IT!
- 2 cups whole wheat flour
- 1 1/2 cups oat bran
- 1 tsp salt
- 1 1/4 tsp baking soda
- 1 cup walnuts, chopped
- 2 tbsp brown sugar
- 1/2 cup plain greek yogurt
- 2 large eggs
- 2 ripe bananas, mashed (approx. 1 cup)
- 1/2 cup honey
- 6 tbsp butter, melted
- Preheat oven to 425F.
- Generously grease the muffin tins (or line with paper cups).
- In a large bowl, whisk together the flour, oat bran, salt, baking soda and sugar. Stir in the walnuts.
- In a medium bowl, whisk together the remaining wet ingredients. Pour the wet ingredients into the dry and mix until just combined and all of the flour is incorporated.
- Using a large (3 tbsp) scoop, portion the batter between the prepared muffin tins and bake for 15 minutes or until just done. Do not over bake.