Banana bran muffins

Prep:10minCook:20min

My mum used to make these for my dad to have for breakfast. We used to eat them cold out of the fridge on warm Malaysian mornings. Try to get very ripe bananas- the discounted ones in the supermarket are perfect or if you have some over ripe ones you aren't going to eat, peel them and freeze them in a ziplock bag. Just wait for them to come up to room temperature before you use them.

Updated at: Sun, 17 Nov 2024 21:38:10 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories149.5 kcal (7%)

Total Fat7 g (10%)

Carbs20.8 g (8%)

Sugars9 g (10%)

Protein2.2 g (4%)

Sodium114.3 mg (6%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Dry ingredients

½ cupbran

½ cupwholemeal flour

½ cupplain flour

1 tspbicarbonate of soda

1 tspbaking powder

1 tspcinnamon

or vanilla

¼ cupbrown sugar

Wet ingredients

⅓ cupvegetable oil

1 cupbananas

1 tspvanilla

or nuts, such as cranberries, / blueberries/ raisins/ chopped walnuts

1orange

Finely grated rind of

Instructions

Step 1

Preheat oven to 160°C fan / 180°C/ moderate oven

Step 2

Mix dry ingredients together in large pudding bowl, use a fork to fluff up.

Step 3

Add dried fruit and orange peel and mix until the fruit is thoroughly coated in flour, separating any clumps.

Step 4

Mash bananas, beat with a wooden spoon until creamy.

Step 5

Beat egg in small pudding bowl. Add oil and emulsify. Add vanilla. Mix banana in and keep beating until the batter is smooth. Add a splash of milk if it's too thick.

Step 6

Gently mix wet into dry ingredients.

Step 7

Spoon into muffin tin using black Ikea spoon.

Step 8

Cook 20 mins, ready when you can smell them.