Banana All-Bran Muffins

Pat Duran


This a simple yet healthy bran muffin with bananas, molasses, nuts, chopped dates or raisins.
I should have filled the cups a little fuller-but didn't know if they would overflow- will know better next time- live and learn!

★★★★★ 2 votes
makes about 18
10 Min
20 Min


1 1/2 c
all-bran cereal-kellogg's original
1 1/4 c
buttermilk, shaken
3 Tbsp
vegetable oil
1/4 c
brown sugar, lightly packed or 1/2 cup granulated sugar
1 large
egg, room temperature
1/3 c
dark molasses
1 tsp
grated orange zest
1/2 tsp
vanilla extract
1/2 tsp
orange flavoring, optional
1 1/2 c
all purpose flour
1 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
1 c
raisins, chopped dried apricots or chopped dates
1 c
diced bananas , about 2 bananas, can be mashed
1/2 c
chopped nuts


1Preheat oven to 400^. Spray twelve 2 1/2-inch muffin-pan cups or lined with foil bake cups.Or use 18 regular size muffin cups.
2In a medium bowl stir together flour,sugar, baking powder, baking soda, and salt. Set aside.
Combine the all-bran and shaken buttermilk and let stand at least 5 minutes.
3In a large bowl add egg and oil. Beat well with a whisk. Whisk in zest, molasses, vanilla, and orange flavoring,if using. Mixture will look curdled. That's OK.
4Fold in bran mixture with a wooden spoon and combine.Slowly add the flour mixture to the batter just until combined. Don't over mix it!
Fold in remaining ingredients, stirring until just combined.
Portion batter evenly into muffing cups using an ice cream scoop or large spoon, fill muffin cups full and bake about 20-28 minutes, until a wooden toothpick comes out clean inserted in the center.

About Banana All-Bran Muffins

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Rice/Grains
Regional Style: American