Banana & Bran Muffins

Tuesday, May 18, 2010

These banana and bran muffins are a light and very moist, yet surprisingly filling. Ideal as a breakfast on the go, or a great top up your daily fibre later in the day.

You could easily increase the fruit content by folding in some fresh blueberries or blackberries to the completed mixture. A handful of chopped nuts would also work, but make sure to count the extra calories if you are watching your weight. 
The recipe will make approximately 12 muffins.

• 80g bran flakes
• 250ml low fat milk
• 2 medium bananas. Peeled and mashed
• 150ml cold water (a little less if your bananas are very ripe and mushy)
• 1 egg. Lightly beaten
• 3ml (approximately 6 drops) of vanilla essence 
• 6 sweeteners. Crushed with a spoon
• 60g self-raising flour
• 60g wholemeal flour
• 1 level teaspoon / 5g baking soda
• 1 level teaspoon / 5g baking powder


  1. Add the bran to a large bowl and add the milk. Leave to soak for about 10 minutes.
  2. Meanwhile, in a separate small bowl, mash the bananas and water until it forms a paste. It's fine to leave some larger lumps. 
  3. Next add the lightly beaten egg, vanilla essence and sweeteners and stir to combine.
  4. Preheat the oven to 200°C and line a muffin tin with paper cases. 
  5. When the bran has soaked for 10 minutes, add the banana mixture to bowl and stir to combine. 
  6. Next sift the flour, baking powder and baking soda into the bowl and stir to combine. (Just add the husks from the wholemeal flour to the bowl also).
  7. Spoon 2 tablespoons of the mixture into each cases until all the cases are approximately half filled. 
  8. Bake on the top shelf for 20 to 25 minutes until golden brown.
  9. Carefully remove from the oven and allow to cool on a wire rack. The muffins might be a little sticky if eaten before they're fully cooled. Store in an airtight container or biscuit tin.

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