Banana and Cranberry Bran Muffins
Overview:
These moist and wholesome Banana and Cranberry Bran Muffins are a delightful breakfast or snack, combining the richness of bananas with the tangy sweetness of cranberries. The use of oats and whole wheat flour makes them a great source of fiber, and with the addition of honey and maple syrup, they offer a natural sweetness that’s perfect for those following a diabetic-friendly diet. These muffins are quick to prepare and bake, making them an ideal option for busy mornings or a satisfying mid-day snack.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 3
Cuisine: Continental
Course: World Breakfast
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Instant Oats (Oatmeal) or Oats Bran | 3/4 cup | Can substitute with regular oats |
| Milk | 1/3 cup | Any type of milk can be used |
| Ripe Bananas | 2, mashed | |
| Vanilla Extract | 1 teaspoon | |
| Whole Wheat Flour or All-Purpose Flour | 1/2 cup | |
| Baking Powder | 1 teaspoon | |
| Baking Soda | 1/2 teaspoon | |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon | Optional, for added flavor |
| Dried Cranberries | 1/4 cup | Chopped |
| Salt | 1/4 teaspoon | |
| Unsalted Butter | 1 tablespoon | Melted |
| Honey | 1 tablespoon | |
| Maple Syrup | 1 tablespoon |
Instructions:
-
Preheat the Oven:
- Begin by preheating your oven to 175°C (350°F). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
-
Prepare the Bran Mixture:
- In a medium-sized bowl, combine the instant oats (or oat bran), milk, mashed bananas, and vanilla extract. Mix well and let the mixture sit for 10-15 minutes. This soaking step ensures that the oat bran absorbs the liquid, resulting in moist muffins.
-
Combine Dry Ingredients:
- In a separate large bowl, whisk together the whole wheat flour (or all-purpose flour), baking powder, baking soda, cinnamon (if using), dried cranberries, and salt. Set aside.
-
Mix Wet Ingredients:
- In another bowl, whisk together the melted butter, honey, and maple syrup until the mixture is smooth and well combined.
-
Combine the Mixtures:
- After the bran mixture has rested for 10-15 minutes, add it to the bowl with the butter, honey, and maple syrup. Stir gently until the ingredients are fully combined.
- Next, add the dry flour mixture to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
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Fill the Muffin Tins:
- Spoon the batter into the prepared muffin tin. These muffins do not rise dramatically, so feel free to fill the muffin cups almost to the top.
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Bake:
- For mini muffins, bake for 12-15 minutes, and for regular-sized muffins, bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when done.
-
Cool:
- Once baked, allow the muffins to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
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Serve:
- These Banana and Cranberry Bran Muffins make a perfect breakfast when paired with a hot cup of Ginger Cardamom Chai or coffee. They can also be packed into lunch boxes for a healthy snack or enjoyed as a tea-time treat.
Tips and Variations:
- Substitute Ingredients: If you’re not a fan of cranberries, you can swap them with raisins, chopped dried apricots, or even fresh berries for a different twist.
- For Extra Flavor: Add a handful of chopped nuts, such as walnuts or pecans, for added crunch and nutrition.
- Sweeteners: Feel free to adjust the amount of honey and maple syrup depending on your sweetness preference. You can also substitute them with stevia or other diabetic-friendly sweeteners.
These Banana and Cranberry Bran Muffins are not only diabetic-friendly but also packed with fiber, making them a great choice for anyone looking for a heart-healthy snack. Whether you’re enjoying them as part of your morning routine or packing them for lunch, these muffins provide a delicious, guilt-free treat.
