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Mini Banana Bran Muffins

Ingredients

  • 1 1/2 cups raisin bran flakes
  • 5 Tbsp warm milk
  • 1 medium banana, mashed
  • 1 egg yolk
  • 3 Tbsp canola oil
  • 2 Tbsp raisins
  • 1/3 cup packed brown sugar
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

Instructions

  1. Preheat oven to 350F. Line mini muffin pans with 24 paper liners.

  2. Mix together raisin bran, milk and banana. Let this mixture sit for 5 minutes.

  3. Transfer to food processor. Add egg yolk, oil, raisins and sugar. Process for a minute to combine.

  4. Add flour, baking soda, baking powder, salt, cinnamon and ginger to food processor; pulse to combine.

  5. Spoon batter into lined muffin tins (about 1 Tbsp per muffin).

  6. Bake for 12-14 minutes until risen and firm to touch. Remove and cool for 5 minutes then transfer to wire rack to cool completely.

  7. To freeze place baked muffins in a resealable container or freezer bag. Thaw for 30 minutes at room temperature to eat from frozen.

Recipe Notes

Recipe from Annabel Karmel's Top 100 Finger Foods

To freeze: Place cooled, baked muffins in a resealable container or freezer bag. Remove from freezer and place on countertop for 30 minutes before enjoying.