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

[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

[Mrs Thompson]

A winner, as always with Kitten! I used plain 1% milk (can never seem to get buttermilk onto my shopping list) and half whole wheat flour. I'm sure buttermilk would make them even tastier. I got 6 regular (though overfilled) and 26 mini (also overfilled) muffins. Very impressed. I did have issues with the regular sized ones falling apart as I removed them from the pan, though I am assuming thats my fault - I didn't have any paper liners and I used blueberries instead of nuts or raisins (and probably too many of them). They also took longer to bake than stated, but I'm sure thats due to the frozen blueberries and that the cups were overfilled.
All that to say this: I will definitely make these again! (Hopefully with buttermilk next time... and maybe that topping)
Oh, and I did use store brand (Sainsbury's) bran cereal with no issues.