Banana Bran Muffins

Here's another banana muffin recipe. This one is fairly plain, which means it's a great vehicle for jam or preserves. I always seem to have over-ripe bananas in my freezer. Made these this morning and shared them with some new neighbors.

The recipe is from a book I love: Muffins, by Elizabeth Alston.


Banana Bran Muffins


1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed bananas
1/2 cup raisins or walnuts
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup oat bran or unprocessed wheat bran (miller's bran)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt


Heat oven to 375 degrees. Grease muffin cups, or use foil or paper baking cups.

Beat egg and sugar in medium-size bowl. When smooth, beat in bananas, raisins, oil, and vanilla. Let stand a minute.

Thoroughly mix flours, bran, baking powder, baking soda, cinnamon, and salt in a large bowl. Add banana mixture and fold in with a spatula just until dry ingredients are moistened.

Scoop batter into muffin cups. Bake 15 to 25 minutes, or until brown and springy to the touch in the center. Turn out onto a rack to cool.

DONNA'S NOTES: I rarely measure my bananas; this morning, I used 3.