Banana Walnut Bran Muffins

Here's another use for those overripe bananas on your counter or in your freezer.  I really enjoyed them.  They were stick-to-your-ribs hearty, but still very tasty.  Great for a grab-and-go breakfast on those busy school mornings!  Substitute chocolate chips for the walnuts for a more indulgent treat.

Marzipan Archives:

1 year ago Fried Pizza Dough with Cherry Tomato and Basil Dipping Sauce

2 years ago Homemade Soft Flatbread

3 years ago Raspberry Custard Tart

4 years ago Vanilla Almond Biscotti

5 years ago Zucchini Soup

Banana Walnut Bran Muffins

from The Sweeter Side of Amy's Bread

Makes 12-18 muffins

2 1/8 cups (312g) all-purpose flour

2 1/4 cups (160g) wheat bran

2 tsp baking soda

1 3/4 tsp kosher salt

2 1/2 cups (500g) mashed banana

1 cup + 2 tablespoons (250g) unsalted butter at room temperature

2 large (100g) eggs

1 cup (200g) brown sugar

1 1/3 cups (150g) walnuts, toasted and coarsely chopped

1 cup (150g) sliced ripe banana (I omitted)

Preheat oven to 350 degrees F.  Grease 12-18 muffin cups or line with muffin liners depending on how full you fill the cups and how big you want your muffins to be (I filled the cups to the top and it made about 18 smaller muffins.)

In a large bowl, whisk together the flour, wheat bran, baking soda, and salt and set aside.

In another bowl with a mixer, beat the mashed banana and softened butter until mixed.  The mixture will look lumpy and curdled.  Add the eggs and brown sugar and mix until completely combined.

Fold the dry ingredients into the banana mixture and stir just until combined, then gently fold in the walnut pieces and banana slices.

Scoop the batter into the muffin cups.  Bake for 23-25 minutes or until the muffin is lightly browned and a toothpick inserted into the center comes out clean.

Cool in the pan 5 minutes, then remove from the pan and place on a wire rack to cool completely.  Serve or freeze within 8 hours.