Banana Bran Muffins

In the short time I have been writing this blog, the majority of recipes included have been baked goods.  While this won’t always be the norm (not everyone likes to bake and I like to cook just as much) I have been whipping up a lot of muffins and breads lately based on ingredients I have in my house.

For example, I had three sorry looking bananas that were way past their prime for snacking, but perfect for baking.  I made a batch of banana bran muffins and I MUST share the recipe with you.  They are so good, it boggles the mind a bit.  They don’t taste like your run-of-the-mill traditional bran muffin, so those of you who are wrinkling your nose at this-HALT!  These are sweet and moist and do not taste like what they are; an extremely easy, fast, and healthy option of breakfast or snacking.  This recipe comes from my good friend Michelle, and I think she got it from a Bed and Breakfast cookbook.  Ultimately, who cares?!   They are a favorite muffin in our house and I hope they become one you can count on too!

Banana Bran Muffins
Yield: 1 dozen

In a large bowl, mix together with a wooden spoon or spatula:
1 egg
3/4 c brown sugar
3 bananas, mashed
1/3 c canola oil
1 tsp vanilla
Add:
3/4 c all purpose flour
3/4 c white whole wheat flour or whole wheat flour
1/2 c bran
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt

Mix all dry ingredients into the wet ingredients carefully, JUST UNTIL COMBINED.  Bake in greased or papered muffin cups at 350 degrees for 18-20 minutes or until browned on top and toothpick inserted into the center comes out clean.  Baked muffins freeze beautifully.