Ultimate Bran Muffins – trust me on this one. They are AMAZING!
Before I commence with my mammoth baking spree for The Good Food & Wine Show, I thought I’d share my Ultimate Bran Muffin recipe with you. The biggest reason why is because I’ll be making some for myself to last me throughout the next 2 weeks of super intense baking!
There comes a time, however, when a human just needs a boost of fiber man. Yep, you know what I’m talking about.
All photos by Alice Swan Photography
These muffins are SO MOIST AND FLUFFY! And boy do they taste incredible! Serve them warm with some preserves and cheese, or eat them just as they are. Either way, they are sensational! Even at room temperature. They make great lunchbox fillers as well.
What I love about these ultimate bran muffins is that they freeze incredibly well! I keep a batch in my freezer and just whip one out whenever I need a healthy, fiber filled breakfast or snack. It takes just 2 minutes to defrost them in the microwave, but I prefer to gently heat it up in the oven at a low temperature.
I like adding raisins to my ultimate bran muffins, but you are welcome to sub cranberries, or add some nuts if you wish. If you place the nuts right on top of the batter before baking, they will toast in the oven and add a whole new depth of flavour 🙂
There is mashed banana in this recipe, but you really don’t taste it at all (if you are worried about that). It just adds a beautiful moistness and tenderness to the crumb. It also provides some natural sweetness which enables us to use less refined sugar.
The most important note I have for my ultimate bran muffins is to really just stir the mixture until combined. A few lumps are really okay. They will work themselves out during baking. As soon as you add the wet ingredients to the dry ingredients, focus and be gentle. Stay away from that hand mixer!
If you would like to know how I make my pretty Muffin cases/liners, click here for a step by step tutorial post.
- 125 g unsalted butter, softened
- 60 g Granulated White Sugar
- 60 g egg, beaten lightly
- 1 cup buttermilk
- 1 t Vanilla Extract
- 90 g sweet molasses
- 1 ripe banana (90 g flesh), mashed
- 45 g raisins
- 205 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp Cocoa Powder
- ½ Tbsp cinnamon
- ½ tsp ginger
- 1 tsp salt
- 1 cup bran (47 g)
- Oats, to sprinkle on top
- Preheat your oven to 180˚C/350˚F.
- Lightly spray the top surface of a muffin tin. Line 10 holes of the muffin tin with muffin liners/wrappers.
- In a medium sized bowl, cream together the butter and sugar with an electric hand mixer until light and fluffy.
- Beat in the egg, buttermilk, vanilla, mashed banana and molasses. At this point the mixture might look a bit curdled and messy, it’s completely normal. Stir in the raisins.
- Get a separate, large bowl. Sift together flour, baking powder, bicarbonate of soda, cocoa powder, spices and salt. Stir in the bran.
- Make a well in the center of your dry ingredients. Pour the wet mixture into the well. Stir the batter with a metal spoon until it is just combined (the batter will be slightly lumpy.)
- Divide the batter evenly into the 10 lined muffin holes. Sprinkle with regular, rolled oats.
- Bake the muffins in the middle of the oven for 20 - 25 minutes, or until a skewer tests clean. Leave to cool in the muffin tin for 10 minutes.
- Place the muffins on a rack and let them cool further, or eat them 🙂
Thank you so much for reading! If you give this recipe a go, tag me on facebook, twitter or instagram #philosophyofyum because I would LOVE to see!
See you in 2 weeks AFTER the Good Food & Wine Show!