Sshh! Don’t tell my kids that these delicious, carmel-y muffins are actually a good-for-you breakfast of whole grains and nutrients!
I invented this particular recipe after wondering what to do with some leftover bran cereal. Because bran flakes are so similar to Raisin Bran (which has more sugar than Fruit Loops!), I determined to make a healthy, wheat flour and oats muffin that also tastes good enough that the kids would eat it.
Here’s a great tip for saving brown bananas for future baking projects: Don’t EVER put them in containers, or they turn a nasty brackish brown. Instead, freeze bananas in the container mother nature originally gave them and just toss them into the freezer. Here are the frozen bananas I used for this recipe:
These were frozen solid, so I just microwaved them for a minute. Here’s what you see inside once they have thawed. They keep a nice, light color while frozen:
So here’s the recipe:
1 cup of bran flakes cereal
1 cup rolled oats (NOT instant oats)
1 cup wheat flour
1/2 cup brown sugar
1 tablespoon baking powder
1/2 tsp nutmeg
Combine dry ingredients in a large bowl. Then, in a separate bowl, combine the following:
2 large eggs
2 bananas, mashed
1 cup buttermilk (or 1 cup milk w/ 1 tablespoon of vinegar, left to sit 5 min)
1/3 cup canola or sunflower oil (NOT vegetable oil, which is bad for kids’ health)
Whisk together, then fold into the bowl of dry ingredients
Drop into greased muffin tins, using a large ice cream scoop (to keep muffins uniform in shape). Bake at 400 degrees for 25-18 minutes, or until a toothpick inserted into the center comes out clean.