Banana bran muffins

6 November 2012

Banana bran muffin These are the ultimate breakfast food: they are quick and easy to make, have no added fat, and contain plenty of wholegrains (which I have heard are a good source of, like, vitamins or something). You could definitely use a different fruit here instead of the banana, such as grated apple. However, to do this I think you’d need to use a few tablespoons of oil, since the banana acts a bit like oil by bonding the mixture together.

  • For twelve muffins:
    2–3 bananas
    1½ cups wholemeal flour
    ½ cup oat bran
    ½ cup wheat bran
    ½ cup wheat germ
    2 tbsp brown sugar
    4 tsp baking powder
    ½ tsp baking soda
    1 tsp cinnamon
    ½ tsp mixed spice
    Freshly grated nutmeg
    One egg
    1–2 cups of milk
  • Preheat the oven to 180°C. Mash the banana into a large bowl, then mix in the other ingredients to make a thick batter.
  • Grease twelve muffin tins, spoon in the batter, and bake for about 30 minutes.
  • To serve, slather with plenty of butter. This defeats the purpose of omitting fat from the batter, but it’s by far the best way to eat these!
  • To reheat for subsequent mornings, put them on a baking tray in a cold oven and set the oven to 180°C fan forced. Have a (relaxing) shower for about 15–20 minutes, and they should be ready when you’re done.