Tuesday, October 9, 2012

Chunky Banana Bran Muffins

 I was looking for something that I could make to work for snacks throughout the day. I was watching Ina Garten on the Food Network this weekend and she made these muffins, so I decided to give them a whirl. I really like bran muffins because they help keep me full longer which is always nice while at work.

I have never made bread or muffins with chunks of bananas before, they are always the old bananas that you mash up. The chunks made the muffins heartier, which was a nice change. The only thing I did not like about these was that they are hard to get out of the muffin wrappers. I am guessing because of the sticky molasses that is in them. Other then that, they are a nice hearty muffin.

Chunky Banana Bran Muffins
Adapted from Ina Garten

2 cups unprocessed wheat bran
2 cups buttermilk
1 stick butter, at room temperature
1/2 cup light brown sugar
4 large eggs, at room temperature
3/4 cup unsulfured molasses
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups raisins
2 cups bananas, diced

Preheat oven to 350 degrees.

Combine the bran and the buttermilk in a bowl and set aside.

Mix the butter and sugar in the bowl of an electric mixer until fluffy, about 5 minutes. With the mixer on low add the eggs one at a time. Scrape the bowl, then add the molasses and vanilla. Then add the bran mixture and combine.

In a separate bowl sift together flour, baking powder, baking soda and salt. Mix into the the bran mixture with the mixer on low. Fold in the bananas and raisins.

Put muffin liners in muffin tins. Fill each muffin cup full with mixture.

Bake for 20-25 minutes.

Makes 24 muffins

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  1. These sound delicious. The banana would provide nice contrast to the texture of the bran. Thanks for sharing!

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