Recipe by RussianMama
Moist and flavorful these can be made with oat or wheat bran depending on what you have. You can put your choice of nuts (my fav is walnuts) or dried fruit and vary the amount of mashed banana and they still come out great. Since I started using this recipe 5 years ago, I have kept these muffins on hand in our freezer. I save my brown bananas, freeze them and when I get a good amount puree them in my cuisinart so I can triple the batch of muffins. You can also make these as regular size muffins. The batch would make 12 muffins and bake time would decrease to 15 minutes or so.
- 1 eggs or 1 egg substitute
- 177.44 ml light brown sugar
- 314.66 ml mashed bananas
- 118.29 ml nuts (optional) or 118.29 ml dried fruit (optional)
- 78.07 ml vegetable oil
- 4.92 ml vanilla extract
- 177.44 ml all-purpose flour
- 177.44 ml whole wheat flour
- 118.29 ml oat bran or 118.29 ml wheat bran
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 4.92 ml cinnamon
- nonstick cooking spray
Directions See How It's Made
- Preheat oven to 375 degrees.
- Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
- Mash ripe bananas with fork or puree in food processor.
- Chop nuts or dried fruit, if using.
- In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
- In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
- Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
- Place into muffin cups immediately and put into oven.
- Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.