Banana Bran Muffins
I adapted this recipe from my old FIVE ROSES COOKBOOK as a way to provide some kind of healthy hangover breakfast for New Year’s morning. With an old cookbook, there are often many bits left to interpretation. I took inspiration from this and played around with the ingredients a bit. It worked great, so I thought it deserved an honorable mention. It’s a “sturdy” recipe so feel free to play with a bit to your own taste.
1 cup / 250 g all purpose or whole wheat flour
1/2 tsp / 7 g EACH nutmeg & cinnamon
1/2 cup / 125 g brown sugar
1 tsp / 15 mL baking soda
1 cup / 250 g buttermilk (egg nog works well too!)
1 tbsp / 15 mL grapeseed or canola oil
2 ripe bananas
2 cups bran (you can also substitute All Bran cereal, or oatmeal – or use a mixture of any or all of these)
Preheat oven to 400F / 200C (or 375F /190C if using a convection oven.)
In a medium bowl, mix ingredients in the order listed, first stirring together the flour, spices, sugar and soda. Then gently blend in egg, buttermilk, and oil. Mash bananas and add bran last, stirring only enough to mix together (there will be lumps of banana – if you want it smoother, use a potato masher or blend on high for 30 sec.)
Spoon mixture into greased muffin cups and bake for approximately 12 minutes or until tops spring back when touched.
Serve warm from the oven with butter, or cream cheese if desired.