Best 2 Chunky Banana Bran Muffins Recipes

Indulge in a delightful culinary journey with our delectable Chunky Banana Bran Muffins. These wholesome muffins are a symphony of flavors and textures, offering a perfect balance of sweetness and nourishment. With an easy-to-follow recipe, these muffins are a breeze to make, requiring simple, pantry-staple ingredients.

Our collection of recipes includes variations to cater to diverse dietary preferences and restrictions. From the classic Chunky Banana Bran Muffins to gluten-free, vegan, and low-carb options, we've got you covered. Each recipe is meticulously crafted to ensure a moist, tender crumb and a burst of banana flavor in every bite.

Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the baking process. Discover the secrets to achieving perfectly golden-brown muffins with a tender crumb. Elevate your muffins with optional mix-ins like nuts, chocolate chips, or dried fruits, creating a unique taste experience with every batch.

So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. Treat your taste buds to the irresistible charm of our Chunky Banana Bran Muffins, and share the joy of homemade goodness with your loved ones.

Let's cook with our recipes!

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.

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

Tips:

Use ripe bananas for a sweeter muffin with a more intense banana flavor.
Mash the bananas well before adding them to the batter. This will help to create a smooth, even texture.
Don't overmix the batter. Overmixing can result in tough, dry muffins.
Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly without overflowing.
Bake the muffins at a high temperature for the first 10 minutes. This will help to create a crispy crust and a fluffy interior.
Reduce the oven temperature after 10 minutes. This will help to prevent the muffins from overbaking and drying out.
Let the muffins cool for a few minutes before enjoying them. This will help to prevent the muffins from falling apart.

Conclusion:

These chunky banana bran muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. With their moist, fluffy texture and sweet banana flavor, these muffins are sure to be a hit with everyone who tries them. So next time you have a few ripe bananas on hand, be sure to give this recipe a try!