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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