Recipe courtesy of Ina Garten
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
10 to 12 muffins
Level:
Easy
Healthy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
10 to 12 muffins
Level:
Easy
Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
More from:

Breakfast

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Bananas Foster French Toast

Recipe courtesy of Paula Deen

Apricot Breakfast Muffins

Healthy Breakfast Muffins

Recipe courtesy of Ree Drummond

English-Muffin Breakfast Pizza

Recipe courtesy of Ellie Krieger

Banana Bliss Breakfast Sandwiches

Recipe courtesy of I Can't Believe It's Not Butter

Kale-Banana Breakfast Pops

Recipe courtesy of Food Network Kitchen

Banana-Cream Cheese Breakfast Cakes

Recipe courtesy of Gary Danko

Browse Reviews By Keyword

          Latest Stories