by abby on May 10, 2011 | Comment
In honor of Mother’s Day last Sunday I decided that I should bake a little breakfast treat. With 3 very ripe bananas at my disposal the decision was made to make Banana Bran Muffins. I have this habit of looking over a couple of recipes and then combining them and adding my own touches. This approach makes it slightly harder to recreate the recipe later, so this time I decided to write down what I did and share it with you.
The muffin recipe starts from a banana bread recipe that I was taught to bake in 8th grade Home Economics (do they even that that class anymore?). To add the bran part of the equation I scoured the internet to find something that didn’t use a bran flake cereal, but actual bran flakes. I prefer to use what I have in the house already and thanks to a boyfriend who enjoys baking bread, we have all sorts of fun grains in the pantry. Having found the right portion of flour to bran flake here’s the recipe I followed:
Sunday Morning Banana Bran Muffins
(Yields 12 muffins)
1/2 cup butter, softened
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup chopped walnuts, raisins, or sliced strawberries
1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add mashed bananas, milk, vanilla and eggs; mix well.
3. In a separate bowl, mix together flour, bran, baking powder, soda, and salt.
4. Stir in flour mixture one half at a time until just blended. Don’t over blend! Stir in walnuts/raisins/strawberries. Pour batter into prepared muffin cups. Sprinkle bran flakes over the batter filled cups.
5. Bake for 20 to 25 minutes or until a knife inserted into the center of a muffin comes out clean. Cool in the pan for a few minutes, then remove muffins and place on a wire rack to cool completely. Enjoy!
For an additional twist, I added sliced, ripe strawberries to half of the muffins. I placed a few strawberry pieces in the bottom of the cups and added the batter over them. Then I used a spoon to blend it all together. I like to use a ¼ measuring cup to scoop out the batter into the muffin cups. It’s usually pretty close to the right amount with one scoop. Another great idea is to dust the tops of the batter filled cups with a pinch of bran flakes.
There’s nothing better than a warm muffin with a dab of butter. In crazy moment yesterday afternoon, I actually added a smear of peanut butter to one! Yum! Either way, I do hope you enjoy these muffins.