Banana Nut Bran Muffins...A Childhood Favorite

When I was a child, I remember the phases of the banana: too green to eat, yellow but not quite ripe, perfectly ripe, and black. The only negative phase was the first, and one of the best, the last. Black bananas represented time to make banana nut bran muffins. I realize they're "bran muffins," but they're so moist and delicious, it doesn't matter.

I'm trying to swap out some ingredients in recipes for a bit healthier options, so one of the key ingredients that I swapped out was the flour. Instead, I pulled out my food processor and some old fashioned oats. A few seconds later, I had ground oats.

Oat "flour"

So here's the recipe I've followed since as long as I can remember:

• 2 cups bran (found in the bulk section of grocery stores)
• 1 cup milk
• 1 tsp. vanilla
• 2 overripe bananas
• 1/2 cup nuts (chopped)
• 1 tsp. cinnamon
• 1 cup flour (or ground oats)
• 1/2 cup sugar (or all-natural applesauce)
• 1 egg
• 1 Tbsp. baking powder
• 1/4 cup oil
• 1/4 cup molasses (measure the oil first, then measure the molasses)

Add in the first 6 ingredients, and pulse in the food processor to moisten the bran and the milk. Then add the rest of the ingredients, inlcluding raisins if desired (I always desire raisins in mine!). Divide into sprayed muffin cups (up to 3/4 full), and bake at 400* for 20 minutes, then check for doneness. Cool for 5 minutes, remove from the muffin tin, and then put into a plastic bag while still slightly warm. Typically makes 12 muffins.

Banana bran muffins baking away!

These are moist, dense muffins, and are sweet, but not overly sweet. The sugars from the banana really make these wonderful, and they're not so "bran" that they're dry or obviously "healthy." For me, it's just a perfect mid-morning snack at work. Just enough, not too much, and full of all sorts of goodness! 

Hope you enjoy these!