Fantastic Banana Bran Muffins

"This is a fantastic muffin that bakes out very high and moist, I have even added a finely chopped large apple into the flour mixture. If you prefer a sweeter muffin then add in more brown sugar. You can use 1-1/3 cup cake and pastry flour instead of all-purpose flour."
 
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photo by SkyGlitter photo by SkyGlitter
photo by SkyGlitter
photo by TexasToast R photo by TexasToast R
photo by Mary 4 photo by Mary 4
photo by Mary 4 photo by Mary 4
Ready In:
35mins
Ingredients:
14
Yields:
12 muffins
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ingredients

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directions

  • Set oven to 350 degrees.
  • Line 12 muffin tins with paper liners.
  • In a bowl, whisk flour, oats, bran, baking powder, baking soda and salt.
  • In another bowl, whisk egg, oil and brown sugar together.
  • In a small bowl mix together the mashed banana, buttermilk and molasses; add/mix into the oil mixture to combine.
  • If you are adding in a chopped apple, peel the apple now, then mix it in with the flour mixture.
  • Make a well in the center of the flour mixture.
  • Add in the banana/oil mixture into the flour mixture; stirring only to combine (do not overmix, don't worry about any lumps).
  • Gently stir in raisins and nuts.
  • Divide evenly between prepared muffin cups (almost to the top).
  • Bake for 20-22 minutes, or until muffins tops spring back when lightly touched, and a toothpick comes out clean when inserted in the center of the muffin.

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Reviews

  1. Delicious! Delightful! Yummy! Another fabulous recipe from Kittencal. I substituted wheat germ for wheat bran because I was too lazy to rummage in the back of my pantry for the bran. I put in 2/3 cup mixed light and dark brown sugar because I didn't have enough light brown sugar. I left out the raisins and nuts because my kids like those individually, but not in things. I used two small ripe bananas and didn't bother to measure, so I had more banana, and thus more batter. I just filled all the cups to the very tippy top.
     
  2. These were oh so good! I used pecans, molasses, oat bran and 1/2 cup brown sugar and they were plenty enough sweet for me. I got 6 BIG muffins that baked for 25 minutes in my BIG muffin pan. I don't think you'll be disappointed!
     
  3. Delicious, healthy muffin! This is probably the best bran muffin recipe I've found. I love that oats are incorporated along with the bran. I used all whole wheat flour instead of all-purpose flour and added 1 cup of frozen blueberries, and they were fantastic! I omitted the raisins and nuts since I didn't have any on hand. I plan on freezing these and pulling one out for breakfast each morning. Thanks, Kittencal.....your recipes never disappoint! :)
     
  4. I only used half the flour by making up the other with coconut flour and another egg totaling two eggs. My diet is low carb To the flour I added 1/2 C Oat bran Before baking I sprinkled oats on top. Instead of oil I used softened butter Instead of buttermilk I added milk with some yogurt I added chopped pineapple to the batter when mixed I also added cinnamon DELICIOUS!!! Enjoy Chef Joanne
     
  5. Good recipe. I tried baking as a 9x5 loaf, and it baked in about 40 min. I used white whole wheat flout as well, and it was great. The lesser amt of sugar was fine with my very ripe bananas.
     
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Tweaks

  1. Delicious! Delightful! Yummy! Another fabulous recipe from Kittencal. I substituted wheat germ for wheat bran because I was too lazy to rummage in the back of my pantry for the bran. I put in 2/3 cup mixed light and dark brown sugar because I didn't have enough light brown sugar. I left out the raisins and nuts because my kids like those individually, but not in things. I used two small ripe bananas and didn't bother to measure, so I had more banana, and thus more batter. I just filled all the cups to the very tippy top.
     
  2. Delicious, healthy muffin! This is probably the best bran muffin recipe I've found. I love that oats are incorporated along with the bran. I used all whole wheat flour instead of all-purpose flour and added 1 cup of frozen blueberries, and they were fantastic! I omitted the raisins and nuts since I didn't have any on hand. I plan on freezing these and pulling one out for breakfast each morning. Thanks, Kittencal.....your recipes never disappoint! :)
     
  3. Mmmm... delicious! Just the recipe I was looking for. A bit time-consuming to make, but well worth the effort. I love the flavor combination of the oats, pecans, and bananas. The texture is just about perfect, though the tops of mine were a bit sticky. I wasn't sure what was meant by "natural bran," so used the oat bran hot cereal I had on hand. I also used maple syrup instead of corn syrup and added 1/4 C flaxseed meal, 1/2 tsp. of cinnamon, and 1/4 tsp. nutmeg. Next time I'll add more pecans and flaxseed and substitute whole wheat flour for some of the white flour. An excellent recipe. Thanks.
     
  4. These are amazing! I substituted 1/2 cup of whole wheat flour for a 1/2 cup of the all purpose flour, reduced the oil to 2 tbsp and used applesauce for the rest, omitted the nuts and reduced the raisins down to 1/2 cup and these were still very moist and delectable. These will definitely be made again.
     

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