Author Notes
Always in search of the perfect breakfast muffin for my husband (who likes grocery store muffins), I decided to use Kim Boyce's Banana Cereal Muffins as a jumping off point when I had 3 very ripe bananas sitting on my kitchen counter. i've noticed that people frequently ask about substituting applesauce for oil or butter in baked goods, so I've used both applesauce and oil in this recipe--too much applesauce and baked goods become unpleasantly sticky in my experience. The original recipe called for beating butter and sugar in a stand mixer--which I'm sure makes the muffins wonderfully light and airy--but I wanted this to be a 2-bowl affair, so I've simplified the instructions there. These are dense and moist. They taste best warm . —drbabs
Ingredients
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1/2 cup
oat or wheat bran, or bran cereal (i.e., All Bran)
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1/2 cup
almond milk (or you could use whole milk)
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1/2 cup
unsweetened applesauce
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2 tablespoons
vegetable oil
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1/4 cup
brown sugar
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2 tablespoons
molasses
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1 teaspoon
vanilla extract
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3
ripe bananas, mashed
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1
large egg
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1 cup
all purpose flour
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1 cup
white whole wheat flour
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
kosher salt
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1 teaspoon
cinnamon
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1/2 cup
toasted almonds, chopped into small pieces
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cinnamon sugar to sprinkle the muffin tops (optional)
Directions
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Pour the almond milk over the bran in a medium bowl. Let it sit while you heavily butter a 12 cup muffin tin and heat your oven to 350. Add the vegetable oil, applesauce, brown sugar, molasses and vanilla, and stir well. Add in the bananas, mashing them a bit and mixing them with the other ingredients. Stir in the egg, mixing it well so that no traces of egg are visible in the wet mixture.
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Place the dry ingredients (flours, baking powder, baking soda, salt and cinnamon) in a large bowl and whisk them together very well.
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Scrape the wet mixture into the large bowl, and fold the wet mixture and flour together gently so that they are thoroughly blended and no traces of flour are visible. Stir in almonds.
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Using a half cup measure, scoop batter into the prepared pan. It should reach the top of the cups. Sprinkle with cinnamon sugar if using. Bake for 30-40 minutes, rotating the tin halfway through. Remove tins from oven and (genius tip from Kim Boyce) twist each muffin out, placing it on its side in the tin to cool. (That's why you have to butter the tin really well, and I used a small spatula to help release the muffins.)
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Since people often ask me about the nutritional content, here it is (per muffin):
Amount Per Serving
Calories 274Calories from Fat 83
% Daily Value*
Total Fat 9.2g14%
Saturated Fat 3.6g18%
Trans Fat 0.0g
Cholesterol 19mg6%
Sodium 351mg15%
Potassium 537mg15%
Total Carbohydrates 41.6g14%
Dietary Fiber 6.8g27%
Sugars 14.3g
Protein 6.8g
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