Lightly spiced, packed with goodness and oh-so simple to make – it’s easy to rise and shine the right way with these delicious banana bran muffins.
Whether you’re heading out for a lazy picnic or need a quick brekkie on the go, these banana bran muffins tick all the boxes. Topped with the goodness of chia seeds, pumpkin seeds and the chocolately crunch of cacoa nibs, these muffins shine with flavour from the inside-out.
These muffins freeze well, so go ahead and make an extra batch to pop in the freezer for when you need a quick muffin hit. They’re also great to pop in your kids’ lunchboxes.
Great-start-to-the-day banana bran muffins
- self-raising flour 1 cup
- ground cinnamon 2 teaspoons
- bran flakes or wheat bran 1 ½ cups
- sultanas or raisins ½ cup
- golden syrup ½ cup
- oil (eg canola) ¼ cup
- very ripe bananas 3, large, mashed
- vanilla essence or extract 1 teaspoon
- free-range eggs 2
- natural yoghurt or coconut yoghurt ¾ cup
- baking soda 1 teaspoon
- chia seeds 1 teaspoon
- pumpkin seeds 1 tablespoon
- cacao nibs 1 tablespoon (optional)
Preheat oven to 200°C. Line a 12-hole medium or large muffin pan with paper cases.
- Sift flour and cinnamon into a medium mixing bowl. Stir in a pinch of salt, bran flakes and dried fruit.
- In a large mixing bowl, whisk together golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda until smooth.
- Fold the flour mixture into the wet mixture with a large metal spoon until combined, being careful not to over-mix.
- Spoon into cases and sprinkle with both the seeds and cacao nibs (if using). Bake for 20-25 minutes or until risen and the tops are lightly golden and spring back when gently pressed. Take out of oven and leave to stand for at least 5 minutes before removing from tin.
- Muffins freeze well, so tuck some away to enjoy another day