This recipe is taken from the 2011 Milk Calendar. Banana muffins are always a hit and a good way to use up those speckled bananas. This version will surprise you with a moist texture and fabulous flavour – no one will guess they’re packed with nutritious ingredients.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 1 cup (250 mL) natural bran
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (180 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2/3 cup (160 mL) packed brown sugar
- 1 egg
- 1 1/4 cups (310 mL) Milk
- 1 cup (250 mL) mashed ripe bananas (about 2)
- 1/4 cup (60 mL) butter melted
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) dried cranberries
- Banana in 12 thin slices
Preheat oven to 375 °F (190 °C). Butter a 12-cup nonstick muffin pan or line with paper liners.
In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and salt. In another bowl, whisk together brown sugar, egg, milk, banana, butter and vanilla; pour over dry ingredients and add cranberries. Stir just until moistened.
Spoon into prepared muffin pan and top each with a banana slice. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.
Cooking Tip: Use very ripe bananas – deep yellow with brown spots – for the best texture and flavour. As bananas get too ripe to eat, freeze them in the skin in a freezer bag to have on hand for these muffins.
Tip for Kids: Kids can mash the banana and measure the ingredients. Older kids can easily make these muffins with little supervision.
For the Adventurous: Replace cranberries with dried cherries and add 1/2 cup (125 mL) chopped toasted pecans or almonds.
Top 5 Nutrients
|Calcium:||8 % / 91 mg|