Prep: 15 minutes Bake:18-22 minutes @ 350° *Note- Normally to make muffins, you mix the dry, mix the wet separately, then pour the wet on top of the dry. I make these muffins the exact opposite way, but it works better for me this way and I find that I dirty up less dishes as well. Call it laziness, call it crazy, but it works.
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 egg
- 2 -3 bananas, make sure they are ripe
- 1⁄4 cup bran flakes, unprocessed (Bob's Red Mill sells this- among other brands, these are only for adding to recipes, not a hot or co)
- 1⁄4 cup skim milk
- 1⁄2 cup Splenda granular
- 1⁄4 cup honey
- 1⁄2 teaspoon nutmeg, freshly grated
- 1⁄2 teaspoon cinnamon
- 3⁄4 cup walnuts
- Position your oven rack in the 3rd to top position. Preheat the oven to 350°. In the bowl of your stand mixer (or if you do not have a stand mixer, a large metal or glass bowl) place the bran flakes and milk, and stir together. Allow the milk to soak into the bran for about 5 minutes. Meanwhile, spray 12 2½-inch muffin cups with cooking spray, set aside.
- Add the peeled, ripe bananas, the cinnamon, and the nutmeg to the milk mixture. Mix on low, at first, to mash up the bananas, then increase the speed to medium. It is important at this point to completely obliterate the bananas. Add the egg and mix on medium-high for approximately 2 minutes. You want to really whip it to incorporate air- this is why this method works.
- Turn the mixer off, and add the Splenda and honey. On top of that, add the whole wheat flour, baking powder, and baking soda. Turn the mixer on low until the mixture just starts to come together. (There will be dry places, and this is OK. The bits of flour will cook out, and over-mixing causes these muffins to be tough.) Add the walnuts and mix lightly to incorporate.
- I use a spoon to evenly distribute the batter into the 12 prepared muffin cups. Bake for about 18-22 minutes, depending on your oven. A toothpick inserted near the center will come out clean. Cool in pans on wire racks for about 2 minutes. Remove muffins from pans and cool on racks. Store in plastic zip-top bag or air-tight container for about a week. They also freeze very well: place in single layer and put it in the freezer. Allow to thaw at room temperature as needed.