Thursday, March 26, 2009

Low Fat Banana Bran Muffin Recipe




These moist banana, bran and date muffins each contain about six grams of fat. They are great for breakfast on the run. For best results, use very ripe bananas.

Preparation time: about 30 minutes (excludes baking time).

Makes 8 muffins.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

80g (1 cup) All-Bran (wheat bran breakfast cereal)
172g (2/3 cup) mashed very ripe banana
80g (1/2 cup) chopped dried dates
85g (1/3 cup, firmly packed) brown sugar
32g (1 tablespoon) golden syrup
166ml (2/3 cup) skim milk
40ml (2 tablespoons) oil (we use a mild-flavoured oil, such as sunflower)
1 teaspoon (5ml) vanilla extract
1 large egg (we use eggs with a minimum weight of 59g)
75g (1/2 cup) self-raising flour
50g (1/3 cup) plain flour
1/2 teaspoon bicarbonate of soda (baking soda)

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

Place All-Bran, banana, dates, brown sugar and golden syrup in a medium bowl. Add the skim milk, oil, vanilla and egg and stir to combine the ingredients, ensuring that you break up the egg yolk.

Set mixture aside for 10 minutes to allow the bran to soften and swell.

You will need a muffin pan with 1/3-cup capacity holes. The muffin pan can be lined with baking paper squares or muffin cases.

If you wish to use baking paper squares, cut eight pieces of baking paper each about 13cm square. Grease eight muffin pan holes, and line the holes with the baking paper squares. The paper extends above the sides of the muffin holes and supports the muffins as they rise.

If using muffin/patty cases, line eight muffin pan holes with 115ml capacity cases (we used cases that were 4cm high and measured 5cm across the base and 8cm across the top).

In a large bowl, stir self-raising flour, plain flour and bicarbonate of soda together until well combined. © exclusivelyfood.com.au

Add bran mixture to flour mixture and gently fold ingredients together until just combined. Don't overmix the batter as this will result in tough, chewy muffins.

Divide the mixture evenly among the eight prepared muffin holes. The batter should nearly reach the rim of each hole.


Bake for about 20 minutes, until a fine-bladed knife or wooden skewer inserted into the centre of a muffin comes out without any batter attached (moist crumbs are okay).

Allow the muffins to cool in the pan for about five minutes, and then serve or place on a wire rack to cool completely.

Store cooled muffins in an airtight container at cool room temperature or in the refrigerator, or tightly wrap in plastic wrap and freeze. © www.exclusivelyfood.com.au

Each muffin contains approximately 1030kJ, 42g carbohydrate, 6g fat, 5g fibre, 5g protein, 215mg sodium, 26g sugars. Average muffin weight 94g.




16 Comments:

Blogger Olivia said...

Hi
Just love these muffins. Will try them out.

Thanks for sharing the recipe.

Cheers
Olivia

1/4/09 1:41 pm  
Anonymous Sacha said...

Just love your recipes. Can you replace the all bran with anything else?

5/4/09 7:42 am  
Blogger Amanda and Debbie said...

Hi Sacha

We have only tested this recipe with the All-Bran, so we aren't sure whether you could replace the bran with another ingredient and still get a good result.

5/4/09 10:23 am  
Blogger CORA said...

Hi there!

I tried these muffins out but varied the add-ins (http://hungry-kittens.blogspot.com/2009/04/bananarama-breakfast-muffins-that-wont.html). I made a couple with the dates (roughly chopped), some with fruit and nut mix + some with coconut and almond.

With the left over batter, I mixed in some walnuts to make banana, bran and walnut bread.

The muffins taste good warmed up. I miss the sweetness of 'unhealthy' muffins though so I end up putting a bit of nutella though.

Overall, a good recipe and I've recommended it to a friend who's fanatical about banana/bran combinations.

6/4/09 3:28 pm  
Anonymous Anonymous said...

Really nice recipe! Mine was enough to make 11 muffins though

13/4/09 8:25 pm  
Blogger Simone said...

Hi ladies

Just wondering... can i omit the all bran and just make banana muffins. Or will i have to change the recipe some how? Thanks


p.s made ur banana cake for my son's 1st b'day... huge hit..it was absolutely delicious and the decorations turned out good too :) thanks for the help.

17/4/09 4:36 pm  
Blogger Amanda and Debbie said...

Hi Simone

We aren't sure whether you would get a good result if you omitted the bran. Are you looking for a recipe for low fat banana muffins or just any type of banana muffins?

We're glad to hear the cake turned out well!

19/4/09 4:13 pm  
Anonymous Gabriela said...

Hello, I don't have muffin pan. Do you have any advice about how to adjust time and temperature if I'm making this recipe in a square glass dish? And, do you think it would still turn as moist and nice as yours look in the pictures?

Thank you so much, I'm a big fan of your site.

6/5/09 3:36 am  
Blogger Amanda and Debbie said...

Hi Gabriela

We would try baking the cake at 180 degrees Celsius (160 degrees Celsius fan-forced). Unfortunately, we can't recommend a baking time as we haven't baked the mixture in a single dish. We suggest that you keep an eye on the cake and test it with a knife or skewer when it looks ready. You should still get a good result baking the mixture in this way.

7/5/09 10:54 pm  
Blogger Aussie Wench said...

I just made this today with my 3-year old.

I used half All Bran / half Weet-Bix and replaced the dates with coconut (not a date fan!).

It was the most delicious cake I've ever made.

Your recipes always work out beautifully. I really look forward to receiving them.

6/7/09 9:25 pm  
Anonymous Tori said...

These were absolutely delicious muffins! The whole family loved them! Cant wait to make them again.

23/11/09 2:59 pm  
Anonymous Anonymous said...

Just made this recipe and it is delicious! Used maple syrup as didn't have any golden syrup in the house, and substituted the dates for some dark chocolate chips (added a little less sugar to compensate) - they were fabulous, so fluffy and moist. Very easy recipe to follow - Thank you!

22/8/10 6:01 pm  
Anonymous Caroline said...

Very tasty! Though a little too sweet for my liking, might try without the sugar and syrup next time, as dates and banana's are very high sugar as it is. Thanks for the recipe. :) Caroline

4/3/11 5:17 pm  
Anonymous Anonymous said...

Mm, these are muffins are delicious!! I omitted the dates and put cranberries instead, and they go well together :) Maybe I'll add nuts in next time.

5/2/12 7:46 pm  
Anonymous Anonymous said...

These muffins are yummy!!! I used Sultana Bran instead of All Bran, and left out the dates, and then added walnuts! Really good!

14/1/13 11:08 am  
Anonymous Anonymous said...

These are really tasty! I made two batches, one as the recipe is here and one using cut up dark chocolate instead of dates. The chocolate sunk to the bottom a little bit, but both kinds were really good.

3/3/13 8:05 pm  

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