I googled “banana bran” one time I had a bunch of overly ripe bananas on my counter that I felt bad about throwing away. My search took me to this page Eating Well/ banana_bran_muffins. I’ve made these banana bran muffins a few times now and I really dig them. They’re healthy, they can be stored in the freezer and heated in 30 sek in a microwave for a quick breakfast (or snack) – and you get to use those dark brown nutritious bananas for something great.
I’ve copied this recipe into my handwritten collection of favorite recipes that I usually bring along when I go places for an extended time. I’ll copy it here too for convenience. (But do check out the link above, good resource for healthy recipes)
Since I’m into walnuts at the time being, I sprinkled the muffins with walnuts as recommended in the recipe – but I’ve never tried adding chocolate to them. I’ve tried raisins instead of chocolate – which worked. But my favorite so far is plain and simple muffins with sprinkled with walnuts.
Banana Bran Muffins
2 large eggs
2/3 cup packed light brown sugar
1 cup (2 medium) mashed ripe banana
1 cup buttermilk (I use diluted yoghurt, about two tbsp greek yoghurt stirred with milk)
1 cup wheat bran
1/4 cup canola oil (I used walnut oil, works well too)
1 tsp vanilla extract
1 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)
- Heat the oven to 400 F (350 F convection oven) and prepare 12 muffin cups on a muffin tray.
- Whisk eggs and brown sugar in a medium bowl until smooth. Then add mashed bananas, buttermilk, wheat bran, oil and vanilla.
- Mix whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a seperate bowl. Make a well in the dry ingredients and add the wet ingredients. Stir with a rubber spatula until just combined. Stir in the chocolate chips, if using.
- Scoop the batter into prepared muffin cups (they’ll be quite full). Sprinkle with walnuts.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes before moving onto a wire rack to cool further.
- Serve while still slightly warm for best taste – or freeze and heat in the microwave 12 – 15 sec, then turn and heat another 12-15 sec and it will still taste almost freshly baked.
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.