Community Pick
Banana Nut Buttermilk All Bran Muffins
"This recipe was developed with Kellogg's All Bran cereal I have never used any other bran cereal for this so I cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my recipe#184305 for the topping mixture."
photo by kittycatmom
- Ready In:
- 32mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup white sugar
- 1 cup hot buttermilk (heat in microwave until hot)
- 1 cup all-bran cereal
- 1 large egg
- 1⁄2 cup vegetable oil
- 3⁄4 cup pureed banana (1 cup is okay also)
- 2 teaspoons vanilla
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 1⁄2 teaspoons baking powder
- 1⁄2 - 1 teaspoon cinnamon (optional)
- 1 cup raisins (optional)
- 1⁄2 chopped walnuts (optional)
directions
- Set oven to 375 degrees F.
- Set the oven rack to second lowest position.
- Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
- Set the muffin trays on a baking sheet (the baking sheet is optional).
- In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
- Meanwhile puree the banana.
- After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
- Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
- Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
- Fold in nuts and raisins (if using).
- With an ice cream scoop, divide the batter evenly between the muffin cups.
- Bake about 22-28 minutes or until muffins test done.
- *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.
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Reviews
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Great muffins. I did not have buttermilk so I substituted milk with a teaspoon of apple cider vinegar. I also added, 1/8 teaspoon of ground clove. This recipe made a dozen tasty muffins. -
The recipe made 18 regular sized muffins. Very tasty, I added the raisins and some chopped pecans. -
Flavorful and easy to make, they were moist. Added walnuts and used very ripe bananas. I will make these again.
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Wonderful recipe enjoyed by the family. I followed the recipe exactly and only added raisins and a topping of 1/4 c. flour, 2/3 c. brown sugar, 1 tsp cinnamon, 2 Tbs. soft butter & 1/3 cup chopped nuts.( NOTE: the topping is enough for 24 muffins). They were absolutely delicious. HOWEVER, there was left-over batter that could have filled a couple mini-bread pans had I been prepared. I filled the cupcake liners to the top but ended up throwing out the extra batter since I had nothing to bake it in. Why not make this note on your original recipe?<br/>One week later: Just made the second batch and used a 21/2 X 5" pan for the excess batter. Still delicious! -
Thank you for the terrific recipe! I am always looking for a way to bring more fiber into our diet... after reading some of the other reviews I decided to try 1 batch as written -- Kittencal's recipes are always great the way they are!!! When that batch was gone in less than an hour, I doubled the recipe, and made a couple of changes....adding 1/2 cup of flax seed meal/wheat germ blend, 3/4 cup of craisins. Wonderful! (With the doubled recipe I got 12 jumbo muffins and 2 mini loaves) Thank you again Kittencal for delicious muffins!
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Tweaks
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A winner, as always with Kitten! I used plain 1% milk (can never seem to get buttermilk onto my shopping list) and half whole wheat flour. I'm sure buttermilk would make them even tastier. I got 6 regular (though overfilled) and 26 mini (also overfilled) muffins. Very impressed. I did have issues with the regular sized ones falling apart as I removed them from the pan, though I am assuming thats my fault - I didn't have any paper liners and I used blueberries instead of nuts or raisins (and probably too many of them). They also took longer to bake than stated, but I'm sure thats due to the frozen blueberries and that the cups were overfilled. <br/>All that to say this: I will definitely make these again! (Hopefully with buttermilk next time... and maybe that topping)<br/>Oh, and I did use store brand (Sainsbury's) bran cereal with no issues.
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Delicious! The four bananas I defrosted yielded about 1 1/2 -2 cups, so I made a double batch. Made 23 large muffins. I used natural bran rather than the cereal, and they were perfect. I used dates instead of raisins, but cut the amount down to half, since dates are sweeter. I mixed some walnut oil into the veg oil for extra flavour (about 1/4 of the oil), and did add the cinnamon. Thanks for a great recipe!
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Thanks so much for this recipe. I have been looking for ages for an easy bran muffin recipe, and this one is especially great because you can alter it in (I assume) so many ways. I made my own buttermilk by warming 1c semi skimmed milk and adding 2T lemon juice. I also used 1t cinnamon and 1t nutmeg and added chopped walnut and used 1/2 c white flour & 1c wholemeal flour. Gorgeous! I also will update when I try alternatives out as I think this would be great with apples & molasses and I would like to try using apple sauce instead of the oil. -
Very good. I got 18 muffins and subbed chocolate chips for the nuts and raisins. -
These are our favourite muffins!! My three year old and I make them all the time. The recipe is fantastic as-is but over time we've reduced the sugar to just 1/2 cup brown (one time we even forgot the sugar altogether and because the bananas are so sweet the muffins still tasted fine). Also instead of using buttermilk we use 1/2 cup milk and 1/2 cup yogurt and don't bother warming it. For a special treat, chocolate chips are a super substitute for the raisins. Overall, an AWESOME recipe!!
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