Feel-Good Banana Bran Muffins

• 份量: 10 little muffins
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

Dry mix

160g (1½ cups) whole wheat flour (or all purpose)

60g (1 cup) wheat bran

6g (1½ teaspoon) baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon, or pumpkin spice

Wet mix

280g (1¼ cup, 3 medium) bananas, well mashed and very ripe

100g (½ cup) cane sugar, or 130g inulin powder

70g (⅓ cup) oil, olive or vegetable or coconut

180g (¾ cup) soy milk, or any type of milk

1 teaspoon vanilla

Optional add-ins

1 gala apple, diced small and par-cooked in cinnamon (to cook out some moisture)

⅓ cup finely chopped crystallized ginger, optional

步骤

Fully preheat oven to 250℃ (475℉), including baking steel if you have one.

Mix and prep

In a large bowl, whisk together the dry ingredients: flour, bran, baking powder, baking soda, salt and cinnamon.

In a medium bowl, whisk together the wet ingredients: mashed banana, soy milk, sugar, oil and vanilla.

Prep a metal muffin tin with silicone or parchment liners, or just grease with butter/oil.

Add the wet ingredients into the dry ingredients, and gently stir until just combined. Do not over mix! If using a mix in (inclusion), gently fold it in now.

Scoop the batter into the muffin tins, allow to overflow a bit: it will puff up.

Bake

Bake for 8 minutes at 250℃ (475℉) in the hottest part of oven, turning 180° halfway through.

Turn down to 205℃ (400℉), continue to bake remaining 9-12 minutes until a toothpick inserted into the centre comes out clean. Don't over bake!

Cool and store

Let cool 2-3 minutes so muffins can shrink a bit, then remove from tin: flip them upside down and rest back over the tin spot to maintain shape.

Once fully cool, store covered (to keep that moisture in) at room temperature for up to 3 days.

备注

20260110: first try (using modified ingredients list), very good and moist; needs some apple.