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Chunky Banana Bran and Nuts Muffins

Chunky Banana Bran & Nuts Muffins

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Submitted by happyhousewomen

Chunky Banana Bran and Nuts Muffins recipe

YIELD

12 servings

PREP

12 min

COOK

30 min

READY

45 min

Ingredients

1 237
CUP ML BRAN
1 237
CUP ML BUTTERMILK
¼ 59
CUP ML BUTTER, UNSALTED
at room temperature
¼ 59
CUP ML BROWN SUGAR
light, lightly packed *
3 3
LARGE LARGE EGGS
at room temperature
5 ½ 83
TABLESPOONS ML MOLASSES
1 ½ 7.5
TEASPOONS ML ORANGE ZEST
freshly grated
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
CUPS ML ALL-PURPOSE FLOUR
or 1/2 cup whole wheat and 1 cup white flour
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML RAISINS, SEEDLESS
optional
1 237
CUP ML BANANAS
large diced *
158
CUP ML WALNUTS
coarsely chopped

Directions

Preheat the oven to 350℉ (180℃).

Coat a 12-cup muffin tin with cooking spray or grease with butter, or line with muffin papper.

Mix together the bran and buttermilk and set aside.

Cream the butter and sugar in the bowl with an electric mixer for 4 to 6 minutes, until light and fluffy.

With the mixer on low, beat in the eggs, 1 at a time.

Scrape the bowl if needed and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.)

Beat in the bran-buttermilk mixture until well combined.

In another large bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixer on low speed, slowly add the flour mixture to the wet batter until just incorporated. Do not over mix.

Gently fold in the raisins if using, bananas and walnuts with a rubber spatula.

Fill up the muffin cups completely and bake for about 28 minutes, or until a wooden stick inserted in the center comes out clean.

Cool in the tin on a wire rack for 1o minutes.

Remove the muffins from muffin tin to wire rack.

Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

Comments


happyzhangbo

Love this recipe, will give it a try soon :)

 

 

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 233 38% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 105mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 14%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 2%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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