Chunky Banana Bran & Nuts Muffins
Chunky Banana Bran and Nuts Muffins recipe
Yield
12 servingsPrep
12 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
bran
|
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
butter, unsalted
at room temperature |
|
| ¼ | cup |
brown sugar
light, lightly packed |
*
|
| 3 | large |
eggs
at room temperature |
|
| 5 ½ | tablespoons |
molasses
|
|
| 1 ½ | teaspoons |
orange zest
freshly grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
or 1/2 cup whole wheat and 1 cup white flour |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
raisins, seedless
optional |
|
| 1 | cup |
bananas
large diced |
*
|
| ⅔ | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
bran
|
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
butter, unsalted
at room temperature |
|
| 59 | ml |
brown sugar
light, lightly packed |
*
|
| 3 | large |
eggs
at room temperature |
|
| 83 | ml |
molasses
|
|
| 7.5 | ml |
orange zest
freshly grated |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
or 1/2 cup whole wheat and 1 cup white flour |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
raisins, seedless
optional |
|
| 237 | ml |
bananas
large diced |
*
|
| 158 | 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.
