Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas

1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Place paper liners
into 1 (10 or 12-cup) muffin tin.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer
fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the
eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look
curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low
speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins,
bananas and walnuts with a rubber spatula.

With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a
cake tester comes out clean.