If you want to use up a couple of mushy bananas in a simple, reasonably nutritious, and tasty way, opt for these easy muffins. You can make the muffins with ingredients that you most likely have in the house and don't need fancy equipment. You also won't need butter, which is very, very pricey right now! I mix up the muffins in minutes with a whisk and wooden spoon. The muffins come out of the oven in about 30 minutes and are soft, moist, and gently spiced with nutmeg, which accentuates and complements the banana flavor. The raisin bran in the muffins provides beneficial fiber as well as contributing raisins (meaning you don't have to hunt them up and add them separately!). The muffins are great for breakfast, snacks, and as a special treat, warm from the oven, with dinner. Enjoy!
Banana Bran Nutmeg Muffins -- Makes 12
2 very, very ripe medium-large mashed bananas (about a cup of puree)
1/2 cup of canola oil
1 large egg
1/2 cup of dark brown sugar (use light brown sugar, if that's what you have)
1/2 cup of milk
1/4 cup of plain Greek yogurt (non-fat is fine)
1 cup of raisin bran
1/2 cup of white whole-wheat flour (or regular whole-wheat, if that's what you have)
3/4 cup of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of nutmeg
Topping
1/4 teaspoon of nutmeg
2 tablespoons of sugar
Preheat the oven to 375 degrees and spritz 12 muffin cups with non-stick cooking spray. In a large bowl whisk together well the mashed bananas, oil, egg, dark brown sugar, milk, and Greek yogurt. Stir in the raisin bran until thoroughly combined. Add the flour, baking powder, baking soda, salt, and nutmeg to the top of the mixture and then mix them into the wet mixture with a spoon until just combined. Divide the batter evenly among the muffin cups. Mix together the topping ingredients of nutmeg and sugar and sprinkle a little of the mixture over the batter in each of the muffin cups. Bake the batter for 25-30 minutes or until the muffins are golden brown and a pick inserted in a muffin comes out with no wet batter attached (a few crumbs are fine). Let the muffins cool in their pans for 10-15 minutes before turning them out to cool completely.
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