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Chunky Banana Bran Muffins

  • 10servings
  • 40minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup unprocessed wheat bran

  2. 1 cup buttermilk (shaken)

  3. 4 tablespoons unsalted butter, at room temperature

  4. 1/4 cup light brown sugar, lightly packed

  5. 2 extra-large eggs, at room temperature

  6. 6 tablespoons unsulphured molasses

  7. 1 teaspoon grated orange zest

  8. 1/2 teaspoon pure vanilla extract

  9. 1 1/2 cups all-purpose flour

  10. 3/4 teaspoon baking powder

  11. 1/4 teaspoon baking soda

  12. 1/2 teaspoon kosher salt

  13. 1 cup raisins

  14. 1 cup large-diced bananas

  15. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.

  2. Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.

  4. With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

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