As you know, I make muffins all. the. damn. time. My bran muffins were always just slightly off. They were either a little too branny or not enough. Too moist or too dry.
I have finally found the perfect ratios of
bran to wheat
baking powder to flour
wet to dry
banana to egg
I seriously recommend you book mark this recipe, that is, if you like bran muffins.
I couldnt decide if I wanted to make nutty banana bran muffins or dark chocolate banana bran muffins, so I made a batch of go-either-way batter and made both!
All you gotta do is make the batter and then divide it into however many bowls (corresponding to how many different flavors).
I divided my batter into two bowls. To one I added dark chocolate chips, and to the other I added ground (this is KEY) walnuts and almonds.
Recipe: Makes 10 muffins
Mix the dry ingredients in one bowl and the wet in another. Pour the wet over the dry and stir with as few swoops as possible. Pour into a greased muffin tin. Bake at 350 for 30-40 minutes.
Note: Soak your grains first! This is a good resource.
Dry ingredients -
1 1/2 cups whole wheat pastry flour
1 1/2 cups wheat bran
1/2 cup sugar
2 tsp baking soda
ground, toasted walnuts & almonds (if making the banana nut muffins only)
Wet ingredients –
2 large super ripe bananas
1 medium egg
1 cup milk
1/2 tsp vanilla extract (if making the chocolate chip muffins only)
Bananas * High in potassium which helps the body eliminate excess salt and water (good for bloating)! Also help prevent muscular cramps and improve blood circulation. Bananas are high in zinc, which is key for healthy hair. They have also been linked to the prevention of stomach ulcers because they protect the stomach mucous layer. They are high in vitamins C and A, and phosphorus (which helps improve memory).
Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.