This is a story of deceit. And treachery. I hope you don't think less of me when all's said and done.
Once upon a time, I was very pregnant. And very sick. Not just in the morning...any ol' time of day. The only food I really wanted to look at was macaroni and cheese. Unfortunately, this feeling didn't mix super well with my job - cooking for someone. I struggled along pretty well until one fine day...I was super tired and super sick when I happened to walk past the bakery section of Publix while on my way to the produce. There. Sitting in a little plastic box, were banana bran muffins. They held up a tiny banana-laden flag that shouted, "TAKE ME HOME WITH YOU! IT'LL BE ONE LESS THING TO MAKE!" In a terrible moment of weakness, I bought the muffins and passed them off as homemade.
All would have been well, however, my client loooooved them. She hearted them and all their bran-iness. She declared I should make them every week.
Of course she did.
Well, I wasn't about to buy her muffins every week, when I was sure I could make them for probably a tenth of the price. Thus began my desperate search of the world wide net web for just the right banana muffin recipe. I tried a few before coming up with this gem (I based it on this recipe from All She Cooks). I will admit, they aren't the very healthiest thing you've ever put in your mouth, but they do have lots o' grade A bran in them. And really, one healthy thing at a time, folks! We can't be having bran plus spelt flour and honey, and all that. We want these things to be edible. Am I right?
So here we go. First, bananas. Three of them. Nice and over-ripe.
Next, beat an egg with a fork, and add it and the vanilla in.
Bake at 350* for 15-18 minutes, or until they're golden around the edges and a toothpick comes out clean.
- 3 very ripe bananas
- 1/4 cup butter, melted
- 1/4 cup milk
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup wheat bran
- Chopped walnuts (optional)
Mash the bananas, then add melted butter, milk, beaten egg and vanilla. Mix well. Add the remaining ingredients and mix just until fully incorporated. Fill muffin cups almost to the top and add chopped walnuts if desired. Bake at 350* for 15 to 18 minutes, or until the edges are golden brown. An inserted toothpick should come out clean. If you have any leftovers, warm them up in the microwave for 10-20 seconds...they'll be good as new!