I grew up on these muffins, my mum made them all the time and we loved them! They have a good fibre hit and give the kids lots of energy.
Pictured: Banana Bran Muffins
2 large eggs
2/3 cup brown sugar
1 cup mashed ripe bananas, (2 -3)
1 cup milk with 1 tbsp lemon juice added, or 1 cup buttermilk
1 cup unprocessed wheat bran or oat bran
¼ cup light olive oil
1 tsp vanilla extract
1 cup whole meal flour
¾ cup plain flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
Preheat oven to 180°C. Fill 12 muffin trays with patty papers and spray with cooking oil.
Beat the eggs and brown sugar until pale and smooth. Whisk in the bananas, milk and lemon juice (or buttermilk), bran, oil and vanilla.
In a separate bowl the dry ingredients - flours, baking powder, baking soda, cinnamon and salt.
Make a well in the dry ingredients; fold in the wet ingredients very lightly until just combined. (At this stage you can add any extra crunchy ingredients like nuts or chocolate chips).
Spoon the batter into the prepared muffin papers until almost full to the top – you may have enough for a few extra.
Bake 15 to 25 minutes - test that a skewer will come out clean when placed in the middle of a muffin. Let cool a few minutes then move to a wire rack to cool completely.
Makes 12-14