Banana Berry Muffins

• 4 cups bran flakes
• 1/2 cup buttermilk
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen blueberries
• 1/3 cup finely chopped pecans
• 1/3 cup packed brown sugar
• 3/4 teaspoon ground cinnamon

1. In a large bowl, combine bran flakes and buttermilk; set aside.
2. In another large bowl, cream butter and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled).
3. Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full.
4. Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
5. Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.

bran flakes, buttermilk, butter, sugar, eggs, mashed ripe bananas, vanilla, flour, baking powder, salt, baking soda, blueberries, pecans, brown sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/banana-berry-muffins/ (may not work)