Banana Bran Muffins
Sunnyside Cook
Honey and molasses-kissed breakfast treat
Ingredients
- 1 cup mashed ripe banana --about 2 large bananas
- 1/4 cup vegetable oil (such as canola or grapeseed)
- 1/3 cup honey
- 1/4 cup molasses
- 1/2 cup unsweetened applesauce
- 1 egg room temperature, beaten
- 1 teaspoon fresh lemon juice
- 1 1/3 cups All-Bran cereal
- 1 cup + 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon (scant) ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins or chopped dates
Instructions
- Preheat oven to 375 degrees. Spray standard size muffin tins with baking spray to accommodate 12 muffins.
- Mash bananas well with fork in medium bowl.
- Measure oil in measuring cup, add to bananas, and follow with honey, molasses, and applesauce. (The film of oil in the cup will let the molasses and honey easily release and pour out.) Add beaten egg and lemon juice to mixture and whisk to combine. Add cereal and mix well.
- Let mixture rest 5-10 minutes to allow bran cereal to soften.
- While banana mixture is resting, combine flour, baking powder, cinnamon, baking soda, and salt in a large bowl, blending well.
- Make a well in the middle of the dry ingredients and add banana mixture to it. Stir until almost blended, then sprinkle raisins on top and give a few more stirs. Do not overmix; batter will be lumpy.
- Using a standard ice cream scoop (about 1/3 cup), spoon batter into greased muffin tins, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until muffins are golden brown and tester inserted in middle comes out moist, but clean.
- Remove from oven and cool in pans on rack for five minutes.
- Turn out of pan onto cooling rack and serve warm.
Notes
Recipe can be doubled.
Cooled muffins can be frozen in a large zipper freezer bag, using only one layer, for up to 3 months.
Cooled muffins can be frozen in a large zipper freezer bag, using only one layer, for up to 3 months.