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Sonoma Bran Muffins

July 5, 2015 by Maureen Lucas Leave a Comment

Bran Muffins

These bran muffins are not like any you have had before. The addition of banana makes them extra moist and the molasses and brown sugar add just enough sweetness.  I have made them with and without muffin liners but they tend to stick to muffin papers so I use a non-stick muffin pan that has been lightly sprayed with oil. They also freeze very well.


Print Recipe
Bran Muffins
Preheat oven to 350°F and lightly grease 12 muffin forms (non-stick work well).
Servings Prep Time
12 muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
25 minutes
Ingredients
  • 2 cups bran flakes Miller's Bran
  • 1/2 cup boiling water
  • 1 cup low fat buttermilk
  • 1/2 cup raisins or currants
  • 4 tablespoons unsalted butter room temperature
  • 1/4 cup light brown sugar packed
  • 3 tablespoons blackstrap molasses
  • 1 small, ripe banana mashed
  • 2 large eggs
  • 1 tablespoon banana liquor or rum optional
  • 1 cup whole wheat flour stone ground
  • 1 tablespoon oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Put the bran flakes in a large mixing bowl and stir in the boiling water. Add the buttermilk, currants (or raisins), and banana liquor (if using) and mix.
  2. In a separate bowl, using an electric hand mixer or wooden spoon, cream the butter and brown sugar. Mix in the molasses and mashed banana. Add the eggs one at a time and beat well. At this point the mixture will look curdled but that's fine.
  3. Pour the sugar and butter mixture into the bran mixture and combine. Add the whole-wheat flour, oat flour, baking soda, and salt and stir until blended but do not over mix.
  4. Spoon the batter into the muffin tins (a 2-inch ice cream scoop works well), filling them to the top.
  5. Bake for 20 to 25 minutes or until tester comes out clean. Transfer to a wire rack to cool. These freeze well Enjoy!

Filed Under: Muffins, Recipes Tagged With: bran, healthy, muffins

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