Ingredients for Banana Raisin Bran Muffins
- 1 cup wheat bran
- 1 cup milk and 1 tablespoon lemon juice (to substitute for buttermilk)
- 1/2 cup vegetable oil
- 1 large egg
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 cup milk
- 1 tablespoon lemon juice
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How to Make Banana Raisin Bran Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 cup milk and 1 tablespoon lemon juice. Let stand for 5-10 minutes to curdle (this substitutes for buttermilk).
- Add 1 cup wheat bran to the curdled milk mixture. Stir well and let stand for 10 minutes to allow the bran to soften.
- In a separate bowl, whisk together 1/2 cup vegetable oil, 1 large egg, 3/4 cup packed light brown sugar, and 1 teaspoon vanilla extract.
- Mash 2 ripe bananas with a fork and add them to the wet ingredients (oil, egg, sugar, vanilla).
- Gently fold the banana mixture into the bran and milk mixture.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1/2 cup raisins.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
54g
Fat
5g
Carbs
9g
