You Can’t Top This Muffin

Muffins are a one of our favourite things to snack on; and home­made muffins are so easy it seems silly to buy them. From the start of your prep to tak­ing them out of the oven, it only takes about half an hour. Depending what you put in them they can be whole­some, nutri­tious, holier-than thou or bor­der­line decadent.

The thing you want to keep in mind is that you don’t have to over­work a muf­fin recipe, and as far as the ingre­di­ents go, you are only lim­ited by your imag­i­na­tion, and what you have on hand.

When mix­ing the dry ingre­di­ents into the wet, tra­di­tional muffin­mak­ing advice is that you don’t over-mix the bat­ter; it should be barely com­bined so the muffins have air pock­ets and are not overly dense.

Almost every house­hold has a few bananas that are past their glory days, in fact, in the win­ter, I always buy too many bananas just to make sure I have some that are sure to be past their prime and banana bran muffins are the best way to use them up. Throw in a hand­ful of nuts and raisins and you have a snack that is sure to satisfy.

Here is our favourite recipe for banana bran muffins, we have cut the brown sugar to ¼ cup because the bananas and raisins are sweet any­way, and you may want to spread a lit­tle but­ter or straw­berry jam on them, so you don’t want them cloy­ingly sugary.

Be sure to keep these in your fridge; remem­ber, they are home­made, so they don’t have preser­v­a­tives in them. But you needn’t worry about that. They won’t last long.

Banana Bran Muffins

Yield-one dozen


1/2 cup but­ter, softened

1/4 cup brown sugar

3 ripe bananas, mashed

1/4 cup milk

1 tea­spoon vanilla extract

2 eggs

1 1/2 cups all-purpose flour

1/2 cup wheat bran

1 tea­spoon bak­ing powder

1 tea­spoon bak­ing soda

1/4 tea­spoon salt

1/2 cup chopped walnuts

½ cup raisins



  • Preheat oven to 375 degrees F (190 degrees C). Line with paper muffin liners.
  • In a large mix­ing bowl, cream but­ter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, bak­ing pow­der, soda and salt; blend just until moist­ened. Stir in wal­nuts and raisins. Spoon bat­ter into­muf­fin cups, full to overflowing.
  • Bake at 375 degrees F (190 degrees C) for 20 to 25 min­utes or until a tooth­pick inserted into the cen­ter of a muf­fin comes out clean. Cool in the cups for 5 min­utes, then remove muffins and place on a wire rack to cool completely.


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  • David Z.

    Try using GRAINSTORM bak­ing mixes as your muf­fin base rather than indus­trial white flour — fresh-ground whole ancient and her­itage grains pro­vide a base that is actu­ally NOURISHING REAL FOOD!

  • Ivy Knight

    great idea