I adapted this banana bran muffin recipe from allrecipes.com today, and my son promptly declared them “the bestest muffins” I’ve ever made. They are, indeed, quite scrumptious! They are sweet, flavorful, and moist, and the oatmeal gives them a bit of a chewy texture. I wish the aroma that permeated the house while they were baking was edible…it alone was fantastic!
Banana Muffins
2 cups Pamela’s Baking and Pancake Mix
1 cup oat bran (I just ground one cup of Bob’s Red Mill Gluten Free Oats to a consistency somewhere between oats and oat flour.)
1 TBSP cinnamon
1/2 TSP ground nutmeg
1/4 TSP allspice
2 eggs
1 cup orange juice (I didn’t have any, so I used the juice from one large can of pineapple plus enough water to equal one cup.)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, juice, sugar, and oil. Stir into dry ingredients just until moistened. Fold in bananas. Fill greased or paper lined muffin cups almost to the top. Bake at 400 degrees F for 15-17 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pans to wire racks. Serve warm.