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Excella Mother’s Day Banana Bran Muffins

mothers day bran muffin

Excella Mother’s Day Banana Bran Muffins

Recipe by Josh Wiid
Cooking time: 45 minutes
Makes 12 muffins
2 eggs
¾ cup brown sugar
2 bananas, ripe and mashed
1 cup buttermilk
1 cup wheat bran
¼ cup Excella Sunflower Oil
1 tsp vanilla essence
1 cup wholewheat flour
¾ cup cake flour
2 tsp baking powder
1 tsp mixed spice
½ cup mixed nuts (cashews, pecans, walnuts, almonds etc)
½ tsp salt                                         
Preheat your oven to 180 degrees Celsius. Coat 12 wax paper muffin cups with baking spray and place inside muffin tray. Set aside.
Whisk eggs and sugar in a bowl until smooth. Carefully whisk in the banana, buttermilk, wheat bran, Excella Oil, and vanilla. Mix well to combine.
Combine the dry ingredients and mix together in a bowl. Add the dry ingredients to the wet banana mixture, and fold with a spatula until fully incorporated. Do not overmix, you are just bringing the mixture together, not kneading it.
Divide the batter equally between the 12 muffin cups, and sprinkle with extra nuts if desired.
Bake for roughly 20-25 minutes until golden brown, and a cake tester comes out clean / dry. Remove from oven, remove from tray and allow to cool on a rack for roughly 5 minutes before eating. Serve with your favourite sides like jam, cheese and butter!
Chefs tips
You can make this batter in advance, and freeze in piping bags. That means next time you want a fresh batch, you simply defrost and pipe straight into your muffin pan. They can also be frozen once baked, in an airtight container for up to a month.
Make sure you grease your muffin pans before baking, to avoid any sticking. Use a little Excella Sunflower Oil and a pastry brush, to ensure best results! You can also use wax paper muffin cups too!
Aside from being delicious, these Bran Muffins are perfect as a gift, as they can be made in advance, then wrapped up. They would also make the perfect breakfast in bed with some jam, cheese, butter, and coffee!

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