Everyone needs a selection of muffin recipes in their repertoire.
Not just one, but many to cater one's cravings- chocolate, blueberry, lemon & poppy seed and banana, just to name a few.
Below I have my Banana Bran Muffins; a simple recipe and a wonderful fulfilling snack.
I've even found myself on numerous occasions enjoying a muffin with yoghurt and a piece of fresh fruit for breakfast. Yum!
This recipe was first created back in 2013!
From the previous blog post it mentions something about me "standing in the pantry, in a cooking mood. Two things catching my eye; over ripe bananas and a box of bran cereal."
I have absolutely no recollection of this, but I do remember that these muffins went down a treat during the 6 hour car ride up to Mildura, Australia. We were heading up from Ballarat to celebrate NYE by the Murray River with family.
Looking back over the O.G recipe it was pretty good, but needed some tweaking.
I decided to move away from the box of Kellogg's All-Bran Cereal and opt for something a little more natural and readily available, oat bran.
Chia seeds as the 'egg' binder were also taken out, as the banana combined with the other ingredients works perfectly well. Also who wants chia seeds dotted throughout your muffins?!
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
2 large ripe bananas (mashed weight around 340g)
1 cup milk
½ cup coconut sugar
¼ cup smooth runny peanut butter or tahini
⅓ cup butter or coconut oil, melted
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup wheat bran
1 cup buckwheat flour
1 tbsp ground cinnamon
½ tsp baking powder
½ tsp bi-carb soda
¼ tsp salt
Preheat your oven to 180°c fan and line a muffin tray with 12 muffin liners.
In a large bowl, mash the peeled bananas with a fork.
Whisk in the other wet ingredients - milk, coconut sugar, peanut butter, butter or coconut oil, apple cider vinegar and vanilla extract.
Once combined well, add the dry ingredients - buckwheat flour, wheat bran, ground cinnamon, baking powder, bi-carb soda & salt.
Stir until no dry patches remain, before spooning the mixture between the muffin cases.
Sprinkle each muffin with porridge oats, and an extra dusting of coconut sugar (optional).
Bake for 25- 30 mins, or until golden and a skewer comes out clean when inserted.
Yields 12 Muffins.
Feel free to add chocolate chips or chopped nuts into the batter.
I would suggest between ⅓ - ½ cup of additional add-ins.