Home > Recipes > Banana Bran Muffins

Banana Bran Muffins Recipe

Our four daughters love these spiced moist muffins. With a little help from myself or my mom, the girls are all learning to be great cooks.

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Banana Bran Muffins Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

24 Servings
Prep/Total Time: 25 min.

Ingredients

1-1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
2 eggs
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas (2 to 3 medium)
1/2 cup chopped walnuts

Directions

In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.

Editor's Note: Four dozen miniature muffin cups may be used; bake for 10-12 minutes.

Nutrition Facts: 1 serving (1 each) equals 156 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 146 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.

Banana Bran Muffins published in Best of Country Breads , p19

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas