My blogging software came under attack, keeping me from publishing new posts with you. For the time being all seems to be under control and I’m happy to be able to share these muffins, though a few days later than I had planned. They came about out of a need to use some overripe bananas and a desire to deviate, at least this time, from the usual banana bread solution.
Bran muffins seemed like a good idea and it didn’t take me long to find a recipe to try. Bananas, raisins, pecans and spices helped to make these healthy treats far from boring, providing a few layers of flavor and texture. The bran gave them body without feeling heavy. My husband and I enjoyed these muffins for a few days–with tea in the morning, milk at night and on their own as a snack in between. If you have a couple of overripe bananas sitting on the counter, use them on this recipe.
Note: My muffins cracked on top but they light and moist inside. I’m guessing it’s because I forgot to incorporate the honey until the very last minute so I simply stirred it into the batter. You should have smooth muffins if you follow the directions instead of being careless like I was.
Banana Bran Muffins
- 1 cup unprocessed wheat bran
- 1 cup buttermilk
- 4 tablespoons unsalted butter at room temperature
- 1/4 cup light brown sugar lightly packed
- 2 large eggs room temperature
- 3 tablespoons honey
- 2 overripe bananas one mashed and one diced
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 cup raisins I used golden
- 1/2 cup chopped pecans
Preheat your oven to 350℉. Line your muffin tin with paper liners and set aside.
Combine the bran and buttermilk and set aside. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 5 minutes, until light and fluffy. Turn the mixer speed to low and add the eggs one at a time. Next, add the honey, the 1 mashed banana, orange zest and vanilla, scraping the sides of the bowl as needed. The mixture will look curdled but this is okay. Add the bran/buttermilk mixture to the bowl and mix just until combined.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and allspice. Slowly add the dry ingredients to the wet ingredients with the mixer on low speed. Fold in the raisins, diced bananas and pecans.
Divide the batter among the muffin cups and bake for 25-30 minutes. Mine were done in 25.
Original Recipe from Food Network: Ina Garten's Chunky Banana Bran Muffins. I made several changes--click here for original recipe.