Prep 15 mins
Cook 25 mins
After trying a lot of disappointing bran muffins, I came up with this one. The spices give a little more punch, while the raisins and nuts add iron and additional fiber. It's a great way to use up ripe bananas.
- 3 medium bananas
- 1 cup all-bran cereal
- 2⁄3 cup 2% low-fat milk
- 1⁄4 cup light brown sugar, packed
- 1⁄4 cup canola oil
- 1 large egg
- 1⁄3 cup pecans, chopped
- 1⁄3 cup raisins
- 1 1⁄2 cups unbleached flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- Put bananas in large bowl and blend with an electric mixer until well mashed. Add bran cereal and milk, and let stand for 5 minutes.
- Add brown sugar, oil, and egg to mixer bowl and blend well. Add pecans and raisins, and blend inches.
- In another bowl, combine flour, baking powder, salt and spices. Stir into the bran mixture until just combined.
- Spoon batter into greased muffin tins until 2/3 full. Bake at 375 for 20-25 minutes.
This is a fantastic recipe! We didn't care much for the idea of raisins in muffins...so instead i added dried apricots and dates. I also make my own brown sugar.Then, in addition to the spices I added 1/2 a teaspoon of vanilla extract. These muffins were very moist and not too sweet...but not bland either.
I made these this week, also found them very tasty and moist. But, I divided the batter in half, adding a handful of chocolate chips (semisweet) to one and a small (1 oz.) box of raisins to the other, since my husband does not care for raisins. Otherwise, I followed the recipe closely, except for using 1% milk since it's what we buy. They were done in 18 minutes. I froze what was left (4 of each kind) to have for breakfast later.
I have tried about a dozen banana bran recipes and this is definitely the best! The spices give it a good flavor, it has great texture and is moist.