These Banana Bran Muffins are the ultimate comfort food for a cozy morning. By letting the whole bran cereal soak in milk, you achieve a uniquely tender crumb that holds up perfectly to the moisture of fresh, mashed bananas. The warm notes of brown sugar and a hint of ground cloves create a sophisticated flavor profile that feels both hearty and indulgent. They are incredibly easy to whip up, requiring minimal mixing to keep them light. Perfect for weekend brunches, packing into lunchboxes, or enjoying warm with a cup of coffee, these muffins offer a satisfying balance of sweetness and fiber. They freeze beautifully, making them a reliable standby for busy weekdays when you need a quick, nutritious treat.
Banana Bran Muffins
Description
These Banana Bran Muffins are the ultimate comfort food for a cozy morning. By letting the whole bran cereal soak in milk, you achieve a uniquely tender crumb that holds up perfectly to the moisture of fresh, mashed bananas. The warm notes of brown sugar and a hint of ground cloves create a sophisticated flavor profile that feels both hearty and indulgent. They are incredibly easy to whip up, requiring minimal mixing to keep them light. Perfect for weekend brunches, packing into lunchboxes, or enjoying warm with a cup of coffee, these muffins offer a satisfying balance of sweetness and fiber. They freeze beautifully, making them a reliable standby for busy weekdays when you need a quick, nutritious treat.Ingredients
Directions
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Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
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In a large bowl, stir together the whole bran cereal, milk, and mashed banana.
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Let the mixture stand for 2 minutes, or until the cereal is soft.
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Add the cooking oil and beaten egg to the bran mixture; mix well until combined.
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In a separate bowl, whisk together the flour, brown sugar, baking powder, salt, and cloves.
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Stir the dry ingredients into the wet bran mixture just until moistened. Do not overmix.
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Spoon the batter evenly into the prepared muffin cups.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
Substitutions: You can substitute the milk with any plant-based milk alternative. For a richer flavor, try using melted butter instead of cooking oil.
Variations: Add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch. If you prefer a stronger spice profile, increase the cloves to 1/2 tsp, but start with less as it can be potent.
Yield: This recipe makes 6 large muffins or 12 standard-sized muffins.
