Delicious Banana Bran Raisin Muffins
March 17, 2014
"I think this may be my new bran muffin favorite! These bake out moist with a wonderful bran flavor. The bananas should be yellow with only a few dark spots they should not be black. Recipe adapted from All My Muffins Cookbook, written by Esther Brody"
- Serving Size: 1 (76.9 g)
- Calories 241.9
- Total Fat - 6.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 15.7 mg
- Sodium - 252 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 4.2 g
- Sugars - 20.3 g
- Protein - 4.3 g
- Calcium - 170.3 mg
- Iron - 9.5 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.7 mg
Preheat oven to 350 degrees f. Set oven rack to second-lowest position.
Line 15 regular-size muffin tins with paper liners or spray with cooking spray.
In a medium bowl combine the natural bran and the All-Bran with the buttermilk; allow to stand for 12-15 minutes, mixing a few times during that time (if the mix looks very dry then mix in a little more buttermilk).
Meanwhile, in a medium bowl whisk egg, then add in oil and brown sugar, mix until very well combined. Mix in slightly mashed bananas.
After the 15 minutes sitting time for the bran/buttermilk mixture, mix the sugar/banana mixture into the bran mixture.
In a small bowl combine flour with next 5 dry ingredients. Mix in the raisins. Using a spoon or small spatula gently mix the flour mixture into the banana/bran mixture.
Spoon the mixture between muffin tins filling almost to the top.
Bake for 15-18 minutes or until a toothpick inserted into muffin comes out clean.
Tips & Variations
- Muffin tins