BANANA BRAN MUFFINS

 

When I was recently invited to a Fall Ladies' Tea and asked to bring banana nut muffins (6 jumbo muffins or 18 mini-muffins), I made it an opportunity to try a new recipe to share here in my blog. I pulled out two cookbooks - one from an inn and the other one a Muffins & Quick Breads from Williams-Sonoma Kitchen Library. I knew either one should offer a recipe for an amazing banana nut muffin and I wasn't disappointed.

It isn't often that I bake adding nuts to the recipe since I am usually baking for the Cafe Treats at church and it is a nut-free zone. The nuts really do add a nice touch to the muffin. 

The recipe made three dozen mini-muffins so I took 18 to the tea and brought a few back home. I realized I would never get them eaten quickly so instead of freezing some, I took them to the Blankets of Hope meeting yesterday and shared them with the group. They really enjoyed them also. I plan to make some more for the Cafe Treats but will leave out the walnuts. They worked fine without the paper liners.

I guess I got detracted toward the end and forgot to take pictures. Fortunately I still had a few I had not eaten to get a picture of the finished muffin to share with you.

PRINT RECIPE.

BANANA BRAN MUFFINS

1     cup flour

1     cup oat bran or wheat bran

1      teaspoon baking soda

1/2  teaspoon salt

1/2  cup chopped walnuts or pecans

1      cup mashed ripe banana (2 to 3 bananas)

1/2  cup (1 stick) unsalted butter, at room temperature

1/2  cup firmly packed brown sugar

1      egg

Preheat the oven to 375 degrees F. Spray lightly muffin tin or line with paper liners. (I used a 24-cup mini-muffin pan with paper liners and a 12 -cup mini-muffin pan that I just sprayed.) Set aside.

In a medium bowl, stir and toss together the flour, the bran (I used oat bran), baking soda, salt, and nuts, if using. Set aside.

In another mixing bowl, beat together the banana and butter until mixed.

(My bananas had been frozen so they hardened the butter when beat together. It was fine though.) 

Add the brown sugar and egg and

beat until completely mixed.

Add the dry ingredients and stir with a spatula just

until blended.

Spoon into the prepared muffin tin, filling each cup about three-quarters full. (I used may cookie scoop that hold a tablespoon and it worked perfectly.)

Bake for about 15 - 20 minutes for regular sized muffins or 10-12 minutes for mini-muffins. Check doneness with a toothpick inserted in the center. It should come out clean.

Allow to cool for 5 minutes before removing from the pans. Store in an airtight container.