Occasionally, once in a blue moon, a muffin comes along that changes your life. This is one of those times.
You guys… these muffins!
Bran muffin recipes are a staple for any good muffin baker. I have a delicious traditional recipe with raisins that I’ll share later this year, in the meantime, how about a new twist? With the addition of some banana, the crunch of pecans and a drizzle of honey, these are my new favourite muffin. I know, I know, I say that every time!
Don’t tell anyone… I’m not a big fan of nuts in baking. I think it’s a texture thing; mixing the soft tender cake with the hard crunch of a nut, not so sure I like that. Crazy right? Because of this irrational nut fear, I don’t usually allow nuts to make their way into my precious batter. I use any kind of dried fruit, grated veggies, chocolate chips and spices… but I say no nuts… until now?
Pecans, pecans and more pecans, that’s right, I tossed almost a cup of them into my batter. I threw caution to the wind, and what were the results? Total yumminess! I must admit my muffin life may be changed forever, for the good.
Looking for more muffin recipes? How about Blueberry Steel-cut Oat Muffins, Mom’s Pumpkin Muffins, Skinny Banana Oat Muffins or Healthy Morning Glory Muffins?
Banana Bran Muffins with Pecans and Honey
EMAIL Recipe Share on FacebookIngredients
- 1-1/2 cups all-bran cereal, divided
- ½ cup boiling water
- ½ cup canola oil
- 1-1/4 cup all-purpose flour
- 1-1/4 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 egg
- ¾ cup granulated sugar
- 1 cup buttermilk
- ¾ cup mashed ripe banana, 2 medium
- ¾ cup + 1/4 cup chopped pecans
- ¼ cup honey
Instructions
- Preheat oven to 400ºF. Prepare 12 muffin tins with paper liners or grease with cooking spray.
- In a small bowl pour boiling water over ½ cup bran cereal. Mix in oil and set aside for 5 minutes.
- In another bowl sift flour, baking soda, salt, cinnamon and nutmeg.
- In a large bowl mix egg, sugar, buttermilk, mashed banana and remaining bran cereal. Add moist bran mixture. Stir in flour mixture. Stir in 3/4 cup nuts until fully incorporated.
- Fill muffin cups to the top and sprinkle with remaining nuts. Bake for 15-20 minutes or until a toothpick inserted in centre comes out clean.
- Remove from oven and drizzle tops with honey. Allow to cool.
I love quick breads and muffins. These look exceptional! #PinningThisOne Thanks for such a great share!
Thanks Wayne!
These look like a fantastic snack for a lunch bag. I am going to make them for next week!
They’re really delicious Marie, you’re going to love them!
This was a total disaster. The batter was too liquid. It did not cook but got burnt on top. I had to throw away everything. I did replace the buttermilk with a cup of milk and one tablespoon of vinegar. Could that be the problem?
I’m sorry to hear that Liliane. Replacing the buttermilk as you did should not make a difference. I have made these several times, as you can see from my photos, and never had an issue. It could be that your bran did not soak up enough of the liquids. Muffins are pretty forgiving so try 1/4 cup less of milk+vinegar or 1/4 cup more flour next time.
These turned out beautiful and delicious. Don’t let the soupy batter fool you (although I followed the other comment and added about 1/8 cup flour.). Nice flavour even though I left out the honey. Thanks! (I tried to post a picture but couldn’t.)
I forgot to rate it!
So glad you loved them, they’re a real favorite of mine!!