Banana Bran Muffins

 

Always in search of the perfect breakfast muffin for my husband (who likes grocery store muffins), I decided to use Kim Boyce's Banana Cereal Muffins as a jumping off point when I had 3 very ripe bananas sitting on my kitchen counter. i've noticed that people frequently ask about substituting applesauce for oil or butter in baked goods, so I've used both applesauce and oil in this recipe--too much applesauce and baked goods become unpleasantly sticky in my experience. The original recipe called for beating butter and sugar in a stand mixer--which I'm sure makes the muffins wonderfully light and airy--but I wanted this to be a 2-bowl affair, so I've simplified the instructions there. These are dense and moist. They taste best warm .

What you will need

1/2 cup oat or wheat bran, or bran cereal (i.e., All Bran)

1/2 cup almond milk (or you could use whole milk)

1/2 cup unsweetened applesauce

2 tablespoons vegetable oil

1/4 cup brown sugar

2 tablespoons molasses

1 teaspoon vanilla extract

3 ripe bananas, mashed

1 large egg

1 cup all purpose flour

1 cup white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon cinnamon

1/2 cup toasted almonds, chopped into small pieces

cinnamon sugar to sprinkle the muffin tops (optional)

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