- Chunky Banana Bran Muffins

CHUNKY BANANA BRAN MUFFINS

Makes 24 muffins

2 c natural wheat bran
2 c buttermilk, shaken
½ c unsalted butter, at room temperature
½ c brown sugar, lightly packed
4 extra large eggs, at room temperature
¾ c unsulfured molasses
2 tsp grated orange zest
1 tsp vanilla extract
3 c all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 c raisins
2 c large-diced banana (2 bananas)
1 c chopped pecans or walnuts

Preheat oven to 350°.
Line muffin tins with paper liners or spray with Pam.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time. Scrape the bowl and then add the molasses, orange zest and vanilla (the mixture will look curdled). Add the bran-buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking power, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the batter and mix just until combined. Don’t overmix! Fold in the raisins, bananas and walnuts with a rubber spatula.

Scoop batter into muffin tins and bake for 25 to 30 minutes, until a cake tester comes out clean. Remove from pans and cool on a wire rack.

Notes:

1. I just made these tonight and they are yummy.
2. I used half raisins and half dried cranberries which worked well.