Ingredients
- 3/4 cup natural bran
- 3/4 cup All-Bran cereal (use Kellogg's All-Bran brand, the shred kind, not flakes)
- 1 cup buttermilk
- 1 large egg
- 1/3 cup oil (vegetable or canola oil)
- 1 cup brown sugar (light packed, you can reduce amount if desired, or use 3/4 cup brown sugar and 1/4 cup honey which is what I used)
- 1 1/2 teaspoon vanilla extract
- 2 medium (8.32 ounces) bananas (yellow ripe, but not black -- mash both but leave some chunks)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 72 grams raisins (1/2 cup, or chopped dates or Craisins)
How to Make
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Step 1: Preheat oven to 350 degrees f. Set oven rack to second-lowest position.
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Step 2: Line 15 regular-size muffin tins with paper liners or spray with cooking spray.
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Step 3: 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).
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Step 4: Meanwhile, in a medium bowl whisk egg, then add in oil and brown sugar, mix until very well combined. Mix in slightly mashed bananas.
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Step 5: After the 15 minutes sitting time for the bran/buttermilk mixture, mix the sugar/banana mixture into the bran mixture.
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Step 6: 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.
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Step 7: Spoon the mixture between muffin tins filling almost to the top.
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Step 8: Bake for 15-18 minutes or until a toothpick inserted into muffin comes out clean.
Tips & Variations
- Muffin tins
We hope you enjoy this recipe!
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