Banana Bran Muffins

Okay, the chill of the fall has me wanting to warm up the home and warm up our spirits with the aroma of good wholesome baking! The wheat bran has been sitting on the counter for several days, the bananas were ripening, and ripening, and the combination seemed like a good idea. Thanks Marianne for starting off this recipe idea!

No molasses here! A simple sweetness from the bananas, applesauce and sucanat.

Stay cozy!

Moist and delicious!

Banana Bran Muffins
1 cup bran
1 cup whole wheat soft flour
1/2 cup oatmeal (large oats)
1/4 cup sucanat
3/4 t baking soda
1 t baking powder
1/4 t salt
1/2 t cinnamon
1 cup mashed banana
1/2 cup milk (I used Rice Milk)
1/4 lemon, juice squeezed into the milk
1 t vanilla
1/4 cup applesauce
1/4 cup safflower oil
1/2 cup raisins


Blend all of the dry ingredients, as well as the walnuts and raisins, together in a bowl. In a separate bowl, combine the wet ingredients. Stir well, then pour the wet ingredients into the bowl of the dry ingredients. Blend and fold only until they are well combined.

Spoon the batter into muffin cups. Bake for 15-18 minutes in a 350〫oven. Let the muffins sit for 5 minutes before removing from the pan. Cool on a wire rack.

No honey needed here! The muffins are wonderful on their own, and they become more flavorful and moist overnight, if you can wait that long!

Makes approximately 9 muffins (depending on the size)

Iain's Bran Muffins

With the arrival of the colder weather here, my husband said that he had "a hankering for a bran muffin"! What a great request! It has been years since I made a real bran muffin, not a banana bran muffin, he wanted a traditional muffin with raisins and molasses.

A friend dropped in shortly after I had made the muffins, and she was delighted to share in the tasting, although she insisted that I get the recipe onto the blog quickly! So, here it is Gary!

Iain's Bran Muffins
1 1/3 cup wheat bran
1 1/3 cup soft whole wheat flour
1/2 t baking soda
1 t baking powder
1/4 t salt
1/2 t cinnamon
1/3 cup walnuts, chopped
1/2 cup raisins (maybe a small handful extra!)
1 cup rice milk
1 t apple cider vinegar
1/4 cup safflower oil
1/4 cup molasses
1/4 cup applesauce
1/4 cup maple syrup

Stay cozy this fall with bran muffins, and a cup of tea!

Blend all of the dry ingredients, as well as the walnuts and raisins, together in a bowl. In a separate bowl, combine the wet ingredients. Stir well, then pour the wet ingredients into the bowl of the dry ingredients. Blend and fold only until they are well combined.

Spoon the batter into muffin cups. Bake for 18 minutes in a 350〫oven. Let the muffins sit for 5 minutes before removing from the pan. Cool on a wire rack.

The muffins are wonderful on their own, or topped with a little honey!

Makes approximately 10 muffins (depending on the size)