Who’s ready for some wholesomeness in their life??
I sure am! Well, in about two days when we’re back from our Italy vacation, that is. At which point I completely intend to fill our kitchen with healthy(-ish) dishes with good-for-you ingredients, like these Banana Bran Muffins!
Okay, to be fair, these muffins do have lots of wholesome ingredients, but I’d be lying if I said they were completely healthy. Sure, they still have sugar, white flour and eggs, but they also have not one but TWO types of bran cereal and bananas, so there’s our balance right there. And let me tell you, if you’re looking for a little more roughage (aka fiber) in your diet, Banana Bran Muffins are the answer!
Before I get to these muffins, though, let me fill you in a little bit on what we’ve been up to on our trip since my last post on Friday! On Saturday morning we caught the train to Venice, which was a pretty cool adventure all in itself. The train systems in Europe always amaze me because they are so sophisticated and make going from one city (or country!) to another sooooo easy. The US sure has a lot to learn from them.
Once we arrived in Venice, we caught a private water taxi to our charming AirBnB just south of the famous St. Mark’s Square. We’ve basically been eating our way through Venice ever since and I can’t wait to write all about it in a Travel Diaries post for you when we get back! We head home tomorrow and, although I’m sad to see such an amazing adventure with so many people I love come to an end, I am looking forward to getting back into a healthier eating routine after all of this indulgence! I’m thinking these Banana Bran Muffins will be the perfect segue to gently ease myself back into the groove.
So, I told you a couple of weeks ago that I’ve been really enjoying resurrecting old family recipes and posting them here on the blog so that they exist forever and ever (I hope!) I made my Mom’s Peanut Butter Chicken a little while back, the perfect comfort food dish, and just the other week I shared my Dad’s tried and true recipe for Hot Cross Buns.
These Banana Bran Muffins are actually my take on a recipe from my husband’s side of the family. It’s one he’s brought up over and over again whenever we talk about family recipes we want to try and make for each other, and so the last time we were at his parents’ house this recipe card was one of the ones we snapped a photo of from his mom’s overflowing handwritten recipes box.
The first thing I have to say about this recipe is: Don’t be scared by the very large amounts of ingredients (three cups of sugar??? Five cups of flour??) That’s because this recipe makes a HUGE yield…we’re talking three dozen muffins, so just be sure you have a couple of really large mixing bowls to make your batter!
And the great news is, once you make the batter, you can either keep it in the refrigerator for up to six weeks (can you believe it?) OR you can bake off all of the muffins (as I did) and freeze them in batches for future consumption. Up to you!
The main (really only) change I made to my mother-in-law’s original Bran Muffin recipe was adding mashed banana in place of the ½ cup of shortening called for. I figured this would help make the muffins a leeeetle bit healthier and it certainly made them nice and moist! Of course, after I’d made them, my husband informed me that his mom would sometimes sub in applesauce for the shortening, so there’s another option as well!
Oh, and if you’re not sure where to find both types of bran cereal, just hit up your local Trader Joe’s! Here’s a picture of both types mixed together below ↓
Basically, these Banana Bran Muffins don’t take any longer than regular muffins to make, and once you do make them you’ll have enough to last you at least a month or two. If that doesn’t sound like the perfect semi-healthy baked good to you, I don’t know what will.
And with that, I’m signing off for the day and off to explore more of the magical city of Venice! Be sure to follow along on my Insta stories for all the fun! Xo
These easy-to-make muffins are incredibly delicious and full of plenty of wholesome ingredients like bran cereal and ripe banana.
Servings: 3 dozen
- 2 cups whole bran cereal
- 2 cups boiling water
- 3 cups sugar
- 1/2 cup mashed banana (about 1 banana)
- 4 eggs, beaten
- 1 quart buttermilk
- 5 cups flour, sifted
- 4 cups bran flakes
- 5 teaspoons baking soda
- 2 teaspoons salt
Preheat oven to 350 degrees Fahrenheit. Prepare as many cupcake tins as you have (ultimately you will need three dozen, but you can always reuse the pans) by either spraying them with nonstick cooking spray or lining with cupcake liners.
In a medium bowl, pour boiling water over whole bran cereal. Let stand while you prep the wet ingredients.
In a large mixing bowl, beat together the sugar, banana, eggs and buttermilk. Add the whole bran that you’ve been soaking in the hot water.
In a separate large mixing bowl, combine the flour, bran flakes, baking soda and salt. Stir in the wet ingredients and continue to stir until no lumps of flour can be seen. The batter will be very thick and will thicken even more as it stands.
Scoop batter into cupcake pans and bake in 350 degree oven for 25 minutes, or until a cake tester inserted into the center comes out clean. Remove and let cool in pan for 5-10 minutes before transferring to a rack to cool completely.
You can bake off all of these muffins at once and freeze them in batches, or you can keep the batter covered in the refrigerator for up to six weeks to bake off when needed.