Banana Bran Muffins

This is a great recipe because it is delicious, healthy and there is no waste. You can keep the batter covered in the refrigerator for up to 6 weeks. That means you can get up in the morning and while you are getting cleaned up you can be baking a batch of muffins for breakfast.

Category: Bread

Cuisine: American

☆☆☆☆☆

4 reviews

Ready in 45 minutes

by curtg

Ingredients

1 2/3 tablespoons Baking soda

1 cup Butter

2 cups Sugar

4 Eggs

4 cups All-Bran Cereal

2 cups 40 % Bran Flakes Cereal

5 cups All purpose flour

1 quart Buttermilk

2 medium Bananas smashed

Directions

Dissolve the baking soda in 2 cups boiling water (microwave). Set aside to cool. With electric mixer, cream the butter and sugar, then beat in the eggs. Transfer to a bigger mixing bowl if needed and then stir in , by hand, the reamining ingredients. Fianll, stir in the soda water. Keep batter covered in the refrigerator for up to 6 weeks. Bake in muffn pans in a 375 oven for 30 minutes.

Reviews

☆☆☆

It needs a lot more bananas in it.

NanaJones

☆☆☆☆

Accidentally used baking powder instead of soda....didn't rise, but the flavor was good! added raisens.

travelingbigd

delicious.i just love them

rooseveltrose

[I made edits to this recipe.]

ladybugplus

[I made edits to this recipe.]

ladybugplus

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)