Of all the Banana Bran Muffin recipes I have adapted………. this is my ultimate favourite! It is low in fat, high in fibre, with just the right amount of moistness and full of flavour.
Easy to whip up on the weekend. Just pop them in the freezer ready to enjoy defrosted for a quick breakfast or snack on the go through the week.
This recipe was adapted from Canadian Living Magazine.
Dairy, Egg andSoy Free Banana Bran Muffins
11/2 cups natural bran
11/2 cups whole wheat flour
2 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
3 ripe bananas mashed
1 cup rice/soy milk
1/2 cup packed Demerara sugar (brown sugar)
1/3 cup canola oil
2 tbsp water
1 cup fresh or frozen blueberries
In a large bowl, combine the natural bran, flour, baking soda, salt and cinnamon.
In a large liquid measure, combine mashed bananas, rice/soy milk, sugar, oil, and water.
Add the wet ingredients to the dry and stir until just combined. Stir in the blueberries.
Spoon the batter to fill 12 paper-lined muffin cups.
Top with a couple of blueberries.
Bake at 400F for 20 minutes.
Let cool in pan on cooling rack for 10 minutes.
Always CHECK INGREDIENTS each time you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!
PS: As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!