Banana Bran Muffins

Banana Bran Muffins

These muffins are light and airy…giving a great texture.  They are easy to make, and are a perfect muffin for taking to a friends for coffee.  I whipped up a double batch of these, with most of them to give away. Some to the fantastic staff who work in the Les Mills crèche (who were very thankful I had buttered them), and lots were sent to school with Lincoln. He is at Maeroa and they have a breakfast/lunch room available for those kiddies who don’t get breakfast at home, or sent to school without a lunch. 

These freeze exceptionally well; just wrap them individually in glad wrap then pop them all in a zip lock bag in the freezer.  Then they can be simply added to a lunch box in the morning and defrosted in time for morning tea.

Makes 6 standard muffins + 12 mini muffins.

1 cup flour

1 cup baking bran

1 banana (mashed)

½ cup firmly packed brown sugar

2 teaspoons baking powder

½ teaspoon mixed spice

½ teaspoon baking soda

50g butter

¾ cup milk

3 tablespoons golden syrup

1 egg, beaten

Heat oven to 200°C.  Spray muffin pans lightly with oil.

Sift flour and baking powder together. Stir in spice, bran and sugar.

Melt butter and syrup together.

Warm milk and stir in baking soda.

Make a well in the flour and stir in butter/syrup, milk/soda, egg and the mashed banana – don’t over mix it.

Spoon into muffin pans and bake for 10-12 minutes or till they spring back when lightly pressed.

Enjoy!




Yummmmm!







Banana Bran Muffins