Best 2 Barefoot Contessas Chunky Banana Bran Muffins Recipes

Indulge your taste buds with the irresistible and comforting Barefoot Contessa's Chunky Banana Bran Muffins, a delectable treat that embodies the essence of homemade goodness. These muffins, inspired by the culinary expertise of Ina Garten, are bursting with? ripe bananas, hearty bran flakes, and a touch of cinnamon, nutmeg, and vanilla, creating a symphony of flavors that will tantalize your senses.

Each bite offers a delightful contrast between the moist, tender crumb and the chunky banana pieces, while the hint of spices adds a warm and inviting aroma. These muffins are not just a breakfast staple; they're perfect for a quick snack or an afternoon pick-me-up, providing a satisfying boost of energy and a burst of flavor.

But that's not all! The article also features a collection of equally enticing recipes, each offering a unique twist on the classic muffin. From the wholesome goodness of the Zucchini Banana Muffins, packed with grated zucchini and a hint of lemon zest, to the indulgent decadence of the Chocolate Chip Banana Muffins, loaded with rich chocolate chips and a hint of cinnamon, there's a recipe to suit every craving.

And if you're looking for a healthier alternative, the article has you covered with the guilt-free pleasures of the Healthy Banana Muffins, made with whole wheat flour, honey, and yogurt, providing a nutritious and satisfying treat without compromising on taste.

Let's cook with our recipes!

BAREFOOT CONTESSA'S CHUNKY BANANA BRAN MUFFINS

Barefoot Contessa's Chunky Banana Bran Muffins image

I saw Ina make these muffins on her food network television show entitled "Breakfast In, Breakfast Out".

Provided by Juenessa

Categories Quick Breads

Time 45m

Yield 10-12 muffins

Number Of Ingredients 15

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced banana
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F.
Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy.
With the mixer on low, add the eggs, 1 at a time.
Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.)
Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, slowly add the flour mixture to the batter just until combined.
Don't overmix it!
Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Nutrition Facts : Calories 299.8, Fat 10.3, SaturatedFat 3.9, Cholesterol 62.3, Sodium 197.4, Carbohydrate 49.5, Fiber 4.3, Sugar 23.9, Protein 6.7

CHUNKY BANANA BRAN MUFFINS

Chunky Banana Bran Muffins image

Provided by Ina Garten

Time 40m

Yield 10 to 12 muffins

Number Of Ingredients 15

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Tips:

Use ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be.
Don't overmix the batter. Overmixing will make the muffins tough.
Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing.
Bake the muffins at a high temperature for a short amount of time. This will give the muffins a crispy crust and a moist interior.
Let the muffins cool completely before frosting them. This will help the frosting to set properly.

Conclusion:

These Chunky Banana-Bran Muffins are a delicious and easy-to-make breakfast or snack. They are perfect for using up ripe bananas, and they can be customized to your liking with different nuts, seeds, or dried fruit. The muffins are also freezer-friendly, so you can make a batch ahead of time and enjoy them whenever you want.