Banana Bran Muffins

Banana Bran Muffins made with bananas, kefir, and wheat bran, and walnuts are a very nice light breakfast muffin loaded with fibre and nutrients while relatively low in calories.

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YIELD

12 muffins

TEMPERATURE:

400 ° Fahrenheit

BAKING TIME:

20 minutes approximately

Introduction

About this Recipe

These Banana Bran Muffins were the result of a good bran muffin experience at the Royal York Hotel in Toronto, too much kefir in the fridge and the usual desire to use up uneaten brown bananas. I was also keen to find a recipe that used wheat bran rather than bran via a breakfast cereal, in which case, why not just eat that cereal. There are endless bran muffin recipes on line, this is an adaptation of several recipes but it owes the most to the EatingWell website.

Ingredients

2 large eggs
1 cup mashed ripe bananas, about 2 (you can add grated apple if you’re short on banana)
1/3 cup vegetable or canola oil
2/3 cup brown sugar
½ cup Kefir (you can substitute buttermilk or milk with a drop of lemon)
1 teaspoon vanilla

1 3/4 cups all-purpose flour
1 ½ Teaspoons baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt (depending on if you’re aiming for low sodium or not)
1/2 teaspoon cinnamon
1 cup wheat bran
1/2 cup chopped walnuts

Step by Step Instructions

Step 1

Preheat the oven to 400° F. Place 12 silicon or paper liners in regular size muffin pans.

Step 2

In a medium sized bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Stir in wheat bran and walnuts.

Step 3

In a large bowl, whisk together eggs and brown sugar until smooth, then add mashed bananas, oil and vanilla.

Step 4

Add dry ingredients to the banana mix. (this avoids missing bits of dry ingredients at the bottom of the bowl.)

Step 5

Spoon batter into the prepared muffin pan. They will be quite full.

Step 6

Bake for about 20 minutes. Check after 15, todays ovens vary greatly in the speed at which they bake. test the highest part of a muffin to the full depth of a toothpick. The muffins is done when the toothpick comes out clean or with just a few moist crumbs attached. Remove from oven and rest on a wire rack til cool.

RECIPE

Banana Bran Muffins

2 large eggs
1 cup mashed ripe bananas, about 2 (you can add grated apple if you’re short on banana)
1/3 cup vegetable or canola oil
2/3 cup brown sugar
½ cup Kefir (you can substitute buttermilk or milk with a drop of lemon)
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 ½ Teaspoons baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt (depending on if you’re aiming for low sodium or not)
1/2 teaspoon cinnamon
1 cup wheat bran
1/2 cup chopped walnuts

Instructions

Preheat the oven to 400° F. Place 12 silicon or paper liners in regular size muffin pans.

In a medium sized bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Stir in wheat bran and walnuts.

In a large bowl, whisk together eggs and brown sugar until smooth, then add mashed bananas, oil and vanilla.

Add dry ingredients to the banana mix. (this avoids missing bits of dry ingredients at the bottom of the bowl.)

Spoon batter into the prepared muffin pan. They will be quite full.

Bake for about 20 minutes. Check after 15, today’s ovens vary greatly in the speed at which they bake. test the highest part of a muffin to the full depth of a toothpick. The muffins is done when the toothpick comes out clean or with just a few moist crumbs attached. Remove from oven and rest on a wire rack til cool.