Chunky Banana Bran Muffings

Chunky Banana Bran Muffins (makes between 1 1/2-2 doz)
from Ellen's kitchen, thanks to the Barefoot Contessa, At Home


  • 2 cups unprocessed wheat bran
  • 2 cups buttermilk, shaken
  • 1/4 lb unsalted butter, at room temperature
  • 1/2 cup brown sugar, packed
  • 4 extra large eggs, at room temperature
  • 3/4 cup molasses
  • 2 tsp grated orange zest
  • 1 tsp pure vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups raisins
  • 2 cups large-diced banana (2 bananas, don't need to be over-ripened)
  • 1 cup chopped walnuts
  • oven to 350 degrees.  Line muffin tins with paper liners or spray with Pam.
  • bran and buttermilk and set aside.  
  • butter and sugar in bowl of electric mixer fitted with paddle attachment on high speed for about 5 minutes, until light and fluffy.  With the mixer on low, add the eggs, one at a time.  Scrape down the bowl, and 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 powder, baking soda, and salt.  With the mixer on low, slowly add the flour mixture to the batter and mix until just combined.  Don't over mix!  Fold in the raisins, bananas, and walnuts with a rubber spatula.
  • an ice cream scoop or large spoon, fill muffin cups full and back for 25-30 minutes until a toothpick comes out clean. Cool in pans.  Enjoy!


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