There are very few people who don’t like muffins. I am one of those people. Muffins are like cakes without icing sugar and quite honestly, I don’t get cake without icing. But I can’t deny that they are very effective snacks and great as a quick grab-and-run breakfast. As long as they are of the healthier kind. These Banana & Bran muffins are just that. Packed with wonderful bananas and bran, they hold plenty of fiber and nutrients. They are great as tea-time treats and lunchbox fillers and they keep rather well so you can make a big batch at the beginning of the week and munch on them all week long!
Makes 12 muffins
4 Large ripe bananas (about 2 cups mashed)
1 cup light brown sugar
1/2 cup oil
1 large Egg
1 cup flour
1 cup bran
1tsp Baking powder
1/2 tsp Baking Soda
1.2 tsp Salt
1/2 cup Buttermilk
1 tsp Vanilla extract
- Preheat the oven to 180°C and line a muffin tray with cupcake papers or grease the tray well.
- In a large bowl, mash the bananas with the sugar, oil and egg.
- Sift in the flour, baking powder, baking soda and salt. Mix to combine and fold in the bran.
- Add the buttermilk and vanilla and combine well.
- Spoon the batter into the cupcake papers, top with 2 slices of banana and bake for 20 minutes until golden brown and a toothpick inserted comes out clean.
In fact, I had to bake mine longer as it was not baked through on 20 min. But never the less, it was stil devine and my children asked me to bake it again. I made the recipe double, maybe I should make it only single x2, if you understand what I mean.
I will try again.
Sometimes when you double a recipe it does flop, I have no idea why! AS long as they still tasted good! 🙂
I made this muffins over the weekend. They are very nice, but mine fall flat when I took them out of the oven. I did exactly as the recipe said. What can be wrong? Can it be the banana on top that makes it heavy?
Hi Alet. The only thing I can think of is that they maybe didn’t bake long enough? I don’t think it would be the banana ontop, mine were fine. So sorry that yours fell flat. I know that if you open the oven too early, the baked product could collapse due to it not being completely cooked through. Other than that I really have no idea. I’ll investigate and try to get back to you! 🙂