When I was the food editor for the Phoenix New Times, I wrote an article that included a recipe for muffins. I got the recipe from a nutritionist who called them Mighty Bran Muffins (she also referred to them as broom muffins because they had so much bran that they would sweep you clean, so to speak).
I forget what the article was about but I’ve kept this recipe for 33 years and use it often.
Although I don’t mention it in the video, be sure to use golden raisins – they really do make a difference.
I like to prepare the dry and wet ingredients in the evening, cover them and put the wet mixture in the refrigerator overnight, then mix the two together and bake them in the morning. It’s nice to have hot muffins for breakfast.
Banana Bran Oat Muffins
1 cup whole wheat flour
1 cup oat bran
3/4 cup wheat bran
1 cup rolled oats
1/2 cup brown sugar (a tad more if you prefer them sweeter)
1 1/2 teaspoons baking soda
1/2 cup golden raisins
1 1/2 cups buttermilk
1 large egg
1/4 cup oil (canola or vegetable oil)
1 large banana (or more)
Mix dry ingredients and wet ingredients separately, then combine until lightly blended. Spoon into greased muffin tins. Bake at 400 degrees 20 to 25 minutes
Yields 12 large muffins
By the way, I use the OXO Good Grips Non-stick Pro Muffin Pan and they come out great.
I never suggest items that I don’t use myself or wouldn’t recommend. If you purchase something via the link, I may get a commission.