These muffins are super moist, with a surprisingly light texture. They are lightly fruity from the banana and apple, and have just the right amount of raisins.
Ingredients
for the banana apple bran muffins:
½c.raisinsor dried blueberries or cranberries
1large egg
¾c.milk
1.5c.bran cerealI used Kellogg's All-Bran Original
2T.unsalted buttermelted
¾c.shredded Granny Smith applefrom 2 small or 1 extra large apple
1large ripe banana
½c.honey
1tsp.pure vanilla extract
1c.whole wheat flour
1tsp.baking soda
¼tsp.kosher salt
2tsp.cinnamon
for the cinnamon sugar sprinkle:
1T.sugar
½tsp.cinnamon
Instructions
Preheat oven to 400° F.
Spray a muffin tin with non-stick spray or line with paper cupcake liners. Set aside.
Place raisins in a small bowl and add enough water to cover. Microwave for 1 minute to plump them up. Drain and set aside.
In a large bowl, beat the egg with the milk, and then stir in the bran cereal. Let mixture stand for 5 minutes, until cereal absorbs the liquid and breaks down. Fold in the raisins, butter, apple, banana, honey, and vanilla. Then add the flour, baking soda, salt, and cinnamon, stirring to combine completely. Divide batter evenly between the prepared muffin cups.
In a small bowl, stir together the cinnamon sugar sprinkle ingredients. Sprinkle over the muffin batter.
Bake for 18 to 20 minutes, or until toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before removing to wire rack to cool.
Notes
Adapted from my sister Jessica’s recipe box, originally from allrecipes.com.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.