Banana bran muffins6 November 2012
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:
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
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.