Banana Nut Buttermilk All Bran Muffins

Kittencalskitchen's Note:

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 Kittencal's Banana-Almond Muffins With Almond Streusel for the topping mixture.

• Total Time: 32 mins
• Prep Time: 10 mins
• Cook Time: 22 mins

Ingredients:

Servings: 12

• 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:

1. Set oven to 375 degrees F.
2. Set the oven rack to second lowest position.
3. Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
4. Set the muffin trays on a baking sheet (the baking sheet is optional).
5. In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
6. Meanwhile puree the banana.
7. After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
8. Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
9. Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
10. Fold in nuts and raisins (if using).
11. With an ice cream scoop, divide the batter evenly between the muffin cups.
12. Bake about 22-28 minutes or until muffins test done.
13. *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.

Reviews

[Golfin Granny]

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?
One week later: Just made the second batch and used a 21/2 X 5" pan for the excess batter. Still delicious!

[kittycatmom]

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!

[Chef #570804 Halifax Liz]

On first reading I thought this might be something we would like, but after a trial afraid it just isn't to our tastes and quite a disappointment. Apparently I am not alone......sorry Kittencal