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Banana Bran Muffins

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Lemons & Anchovies

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350℉. Line your muffin tin with paper liners and set aside.
  2. 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.
  3. 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.
  4. Divide the batter among the muffin cups and bake for 25-30 minutes. Mine were done in 25.

Recipe Notes

Original Recipe from Food Network: Ina Garten's Chunky Banana Bran Muffins. I made several changes--click here for original recipe.