If you are making banana bran muffins at home, you probably want them to be moist and flavorful. But you also want it to taste better than the calorie bombs you get by the dozen at your local supermarket. So, why not try making our version of banana bran muffins at home as they have a wonderful texture and taste.
Bran muffins are also incredibly full due to their high fiber content. It makes them a great grab-and-go breakfast that truly fills you up. Wheat bran is to thank for this.
I have been experimenting with banana bran muffin recipes for years, and I think this one is a perfect combination of nutritious, moist, kid-friendly, and tasty. Always have a batch of banana bran muffins in the freezer for your family’s lunches or snacks.
Ingredients List For Banana Bran Muffins
- 2 cups plain flour
- 1 1/2 c bran flakes
- 1 tbsp each cinnamon and baking powder
- 1 tsp ground ginger
- 1 cup milk
- 2 tbsp each butter and golden syrup
- 1/2 c brown sugar
- 1 tsp baking soda
- 2 ripe bananas, mashed
Steps In Making Banana Bran Muffins
- Preheat the oven to 190 degrees Celsius. Combine the flour, bran, cinnamon, BP, and ginger in a mixing bowl.
- Combine the milk, butter, golden syrup, and brown sugar in a saucepan. Then, heat until the butter melts and the sugar dissolves.
- Combine the baking soda and bananas in a mixing bowl. Mix only to incorporate the wet and dry components.
- Fill 12 greased muffin pans halfway with batter and bake for 15-20 minutes.
- Allow 2 minutes before removing from tins.
Health Benefits You Can Get From Banana Bran Muffins
Bran muffins include fiber, vitamin E, B vitamins, minerals, antioxidants, and phytochemicals, all found on the outer shell of a wheat kernel. Fiber consumption should range from 25 to 38 grams per day for optimal health benefits.
Fiber decreases the risk of heart disease, stroke, hypertension, diabetes, obesity, and gastrointestinal disorders. Fiber also helps in keeping you regular and it can help you avoid constipation and hemorrhoids.
Bananas are nutrient-dense. In fact, the health advantages of bananas will definitely amaze you so we are confident that banana bran muffins will become your go-to meal.
Also, bananas have double the amount of carbs, five times Vitamin A and iron, and three times the amount of phosphorus as apples. Potassium, fiber, and natural sugars are all abundant in bananas, too.
Because banana bran muffins are high in potassium, they aid in delivering oxygen to the brain through the circulatory system. This fruit also aids in the maintenance of a normal pulse, reduced blood pressure, and a healthy water balance.
How Long Can You Keep Bran Muffins?
If you leave muffins out in the open, moisture begins to leak out, and they dry out. But there’s a way to store them for up to four days.
Line a zip-lock bag or an airtight container with a paper towel and keep the muffins in a single layer for up to 4 days. Also, you should place another layer of paper towel on top of the muffins.
You can store the muffins in a container without a paper towel. However, the longer they’re in there, the more likely they’ll grow moist.
Do Banana Bran Muffins Need To Be Refrigerated?
They don’t need to be refrigerated. However, doing so can make the muffins last for up to three months.
Muffins are a great snack to keep in the freezer, and you’ll be able to keep the moisture and taste locked in and grab them as required. Using zip-lock bags and arranging muffins in a single layer inside the bag is the most straightforward technique.
- Before putting the muffins in the bag, you might want to cover them in foil first.
- Eliminate air from the bag.
- To decrease the risk of freezer burn, place the sealed bag of muffins inside another bag and seal it as well.
Tip: To avoid surprises, write the date of when you froze the muffins in the bag. Consume them all within the specified 3-month time period.
How Do You Fix Sunken Banana Bran Muffins?
It’s a real bummer to put a tray of muffin batter in the oven only to have them sink when you take them out. Unfortunately, muffins can sink during baking for a variety of reasons. To put it simply, when baking muffins, tiny pockets of air in the batter expand and push the muffin to rise.
Place the batter at maximum volume in the oven, and it should cook in about the same form. When the batter falls considerably during the baking or chilling process, there are several probable causes:
Too Much Liquid In The Muffin Batter
Too little moisture might affect the batter. On the other hand, too much liquid can result in a heavier muffin than its dry components can sustain.
Butter, eggs, and other ingredients all contribute to how a muffin rises. So, the sequence you add them to a muffin recipe is crucial.
If you mix up the ingredient sequence, you could wind up with a batter that doesn’t contain as much air as it needs. When working with an out-of-order recipe, you run the danger of forgetting essential components.
Under Or Over-Mixing
Undermixing can result in a muffin that isn’t aerated enough to rise correctly. So, make sure to beat your eggs and cream your butter according to the recipe’s instructions.
If you overmix your ingredients, you’ll end up with a rough muffin that shrinks a lot while baking. Because not every recipe specifies the amount of time required for mixing, perfecting your mixing is frequently a matter of practice.
Too Much Or Too Little Leavening
The two most popular leaveners in muffin recipes are baking powder and baking soda. If you use too much, your recipe may rise so quickly that it begins to fall in the oven. If you don’t have enough, your recipe may not rise much at all.
Check the freshness of your ingredients, especially the rising agents, to make sure they’re still active. The lack of leavening might be due to a flaw in the recipe or improper measurement.
Muffins that haven’t finished baking before being taken out of the oven may typically sink in the center. Before removing the muffins from the oven, prick them with a toothpick.
You can also lightly touch the tops to check if they bounce back. Check your oven thermometer to ensure the muffins are baking at the proper temperature.
Whatever happens, keep baking your banana bran muffins until they’re finished and cooked all the way through. You can still save them! They may not be ideal in appearance, but they should still taste nice and be useful.
If the muffins haven’t sunk too far, double the quantity of frosting you planned to use. Put it on top to fill up the gap. It’s never a bad idea to have a little extra cream on hand to cover up any imperfections. People won’t realize the top is a little sunken in until they take a piece of all that great muffin and cream.
You can also make a trifle. Layer the broken muffin pieces with whipped cream or custard to make a trifle. You can make this in one huge dish and serve it with a spoon. You can also make it on tiny dessert plates and present it individually.
Some Final Words
This banana bran muffin is one of my favorites, and I make them frequently using the same recipe. However, adding a variety of toppings may be enjoyable at times.
To persuade kids to consume a fiber-rich dessert, add a handful of dark chocolate chips.