Banana Bran Muffins

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?!

Enjoy!

Love Alex, Ballerina Bites. Xx 
​PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!

Ingredients
2 large ripe bananas (mashed weight around 340g) 
1 cup (236ml) mylk
½ cup (85g) coconut sugar
¼ cup (65g) smooth runny peanut butter
¼ cup (60ml) rapeseed oil
1 tsp vanilla extract
1 cup (140g) bran 
1 cup (165g) buckwheat flour
1 tbsp (5g) ground cinnamon
½ tsp baking powder
½ tsp bi-carb soda
¼ tsp salt

Method
Preheat the oven to 180°c and line a muffin tray with eight muffin liners.

In a large bowl, mash the bananas with a fork.
​Stir in the wet ingredients- mylk, coconut sugar, peanut butter, coconut oil and vanilla extract. 
Once combined well, add the dry- oat bran, buckwheat flour, cinnamon, baking powder, bi-carb soda & salt.

​Again stir until combined before spooning the mixture between the muffin cases. 

Bake for 25- 30 mins, or until golden and a skewer comes out clean when inserted.

Yields 8 muffins

Note*
​Feel free to add chocolate chips or chopped nuts into the batter. 
I would suggest between ⅓ - ½ cup of additional add-ins.

- Recipe updated March 2020 -