Makes 12 small muffins or 6 medium/large ones.
Recently I made two batches of muffins for my friends, who claimed they were really good. One batch was vegan, while the second one was made with non-vegan ingredients. Getting great feedback on both batches was a pleasant surprise to say the least.
Having said that, I assume you’re interested in the recipe, so let’s get cracking.
I’ll cover the non-vegan option and will discuss how to make this a vegan recipe.
3 small to medium over-ripe bananas or 2 large ones
1 – 2 eggs
1 tsp vanilla extract
1/3 cup sugar (white or brown).
1/3 – ½ cup raisins
1 tsp ground cinnamon
¼ – 1/3 cup whole wheat bran
1/3 cup milk
1 cup flour (whole wheat, white or a blend)
1 tsp baking powder
1 tsp baking soda
¼ tsp fine salt (one pinch will work if you don’t have measuring spoons)
½ – ¾ cup frozen berries
Soak the bran flakes in milk for a few minutes while you mix the other ingredients.
Mash the bananas with a sturdy fork in a large bowl. Mix with egg(s), vanilla extract, sugar, raisins and cinnamon. Pour in the soaked bran and stir.
In another bowl, mix the flour, baking powder, baking soda and salt. Add the flour mix to the banana one. Mix with a large spoon or with a fork. You don’t need to use a mixer!
Fold in the frozen berries.
Spoon the mix in muffin cups (I love using silicon cups or trays), and bake at 325F (160 – 165C) for 20 – 35 minutes.
Test your muffins by sticking a toothpick in them, but keep in mind it may come out fairly moist because of the berries. I don’t recommend baking them until the toothpick comes out completely dry, because your muffins will turn out dry as well.
Remove from oven let them sit for 5 -10 minutes.
Oh, I almost forgot! Want to make them vegan? substitute milk for water and 1 tablespoon of oil for the egg.
Here’s what they look like right before going into the oven:
And this is right after coming out of the oven, while cooling: