Try this Banana Bran Muffins recipe
- Carbohydrate 38.0101711770833 g
- Cholesterol 17.8974666666667 mg
- Fat 5.44370673958333 g
- Fiber 1.4353031232444 g
- Protein 3.0693715625 g
- Saturated Fat 0.57329360625 g
- Serving Size 1 1 Serving (65g)
- Sodium 111.610511458333 mg
- Sugar 36.5748680538389 g
- Trans Fat 0.203734734374999 g
- Calories 208 calories
Step-by-step
- In large bowl, stir together cereal, milk and banana.
- Let stand 2 minutes or until cereal is soft.
- Add oil and egg; mix well.
- Stir dry ingredients into bran mixture only until moistened.
- Spoon into greased muffin cups.
- Bake at 375F for 25 to 30 minutes.
Allowing the whole bran cereal to sit in the mixture of milk and mashed banana for exactly two minutes is the step that defines the final crumb. Soaking hydrates the bran fully before baking, preventing dry pockets in the interior. Cloves and brown sugar create a warm aromatic profile that balances the natural starches of the fruit. Understanding how this batter behaves during storage ensures consistent results across multiple batches.
- Soak the whole bran cereal, milk, and mashed banana for no less than two minutes to soften the grain structure.
- Bake these muffins at 375 degrees Fahrenheit for 25 to 30 minutes until golden.
- Cool baked goods completely on a wire rack before transferring them to storage containers to avoid condensation buildup.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Freeze baked portions for up to three months by wrapping each individually in plastic wrap and placing them inside a heavy-duty freezer bag.
- Reheat frozen items in a 350-degree oven for ten minutes to restore a crisp outer crust.
Proper freezing preserves moisture without compromising the delicate spice balance provided by the cloves. Careful handling from bowl to oven yields reliable breakfast portions throughout the week.
