Low Sugar Banana Bran Muffins
Course:
Breakfast
Ingredients
Dry Ingredients
- 90 grams Wheat Bran
- 50 grams Wholemeal Bread Flour
- 100 grams Four-Grain Muesli Base (or oats)
- 20 grams Ground Flaxseed
- 11⁄2 teaspoon Baking Powder
- 1⁄2 teaspoons Baking Soda
- 11⁄4 teaspoon Cinnamon (1 heaped is fine)
- 3⁄4 teaspoons Salt
Wet Ingredients
- 2 Egg (large; room temp)
- 60 grams Butter (melted)
- 25 grams Brown Sugar
- 240 grams Buttermilk
- 1 teaspoon Vanilla Extract
- 300 grams Bananas (mashed; less okay)
Add-Ins
- 90 grams Walnuts (chopped)
Notes
Something wasn't right last time. Too much banana, maybe? Or too ripe? Try more like 250-260g and not as ripe.
Steps
Remove buttermilk from fridge and let sit during prep.
Toast walnuts:
- Heat oven to 175 °C fan.
- Spread walnut halves in a single layer on a baking sheet. (no oil)
- Bake 8–10 minutes, stirring once halfway (5 min mark).
- Remove immediately to a cool plate so they don’t keep cooking.
- Once completely cooled, chop into small pieces.
Make muffins:
- Heat oven to 180°C fan. Line or grease a muffin tin.
- Melt the butter, then set aside to cool slightly.
- In a large bowl, mix all dry ingredients thoroughly.
- Whisk wet ingredients until smooth.
- Combine wet + dry; fold gently until hydrated. Expect dough to be "airy".
- Fold in walnuts.
- Optional but recommended: rest batter 10–15 minutes.
- Scoop batter into 11 muffin cups, filling them all the way to the top. You can smoosh them down just a little to fill in gaps, but be gentle to keep them airy.
- Bake 18–22 minutes, until set and fragrant, and a toothpick comes out mostly clean with a few moist crumbs.
- 18 mins was perfect last time
- Cool fully for several hours before freezing or storing.