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pumpkin banana bran muffins

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://americanheritagecooking.com/2013/10/pumpkin-banana-bran-muffins/

yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pumpkin banana bran muffins

  • 1 c
    whole wheat flour
  • 3/4 c
    wheat bran
  • 1/2 c
    oat bran
  • 2 Tbsp
    ground flaxseed
  • 2 tsp
    cinnamon
  • 1/4 tsp
    + 1/8 teaspoon ginger
  • 1/4 tsp
    sea salt
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 c
    buttermilk
  • 1
    egg
  • 1/4 c
    oil
  • 1 lg
    banana, mashed
  • 1/2 tsp
    vanilla
  • 2/3 c
    packed brown sugar
  • 1/2 c
    + 2 tablespoons pumpkin puree (canned is fine)
  • 3/4 c
    raisins

How To Make pumpkin banana bran muffins

  • 1
    Preheat oven to 400° and grease or line 12 muffin tins. Mix buttermilk, wheat bran and oat bran in a small bowl and set aside. In a medium bowl combine flour, flaxseed, cinnamon, ginger, salt, baking soda and baking powder and set aside. Mix sugar, oil, egg, vanilla, banana and pumpkin and mix thoroughly.
  • 2
    Add pumpkin mixture and buttermilk mixture to the dry mixture and stir gently until just combined and a few lumps remain. Fold in raisins. Pour into prepared tins. Fill the cups all the way to the top to ensure you get nice tall muffins.
  • 3
    Bake 20 minutes or until a toothpick inserted into the center comes out with only a few clinging crumbs.
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