I’m having serious cooking and baking withdrawal. The wedding and our imminent honeymoon (read: we are waking up in Paris today!) aren’t leaving much time for my favorite pastime and I find myself staring longingly at the stove. It doesn’t help that my refrigerator only has three things in it: butter, yogurt and eggs.
Want…to…bake…something..
Must…resist…temptation…
A few days before I left for our wedding, inspiration (and a strong desire to clear out the fridge) hit me and I whipped up these Pumpkin Banana Bran Muffins. They are moist with a subtle pumpkin flavor punctuated with sweet, plump raisins. Darn good.
They were the perfect easy morning breakfast for the crazy days leading up to the wedding madness, AND, best of all, they are Wedding Fairy approved. Not that we have to answer to her anymore!
Who decides to plan a 16 day honeymoon in Europe 1 short month before her wedding? [Hint: probably the same person who bakes 400 mini pecan pies for her wedding guests.] But, like the tassies, I am so glad we did!!! It’s been years since I’ve strolled through the streets of Paris and I’m beside myself with the excitement of being able to share one of my favorite places with my new Husband!
Best of all? The Wedding Fairy is not invited! Crêpes, baguettes, fromage, macarons and chocolat here we come!
These Pumpkin Banana Bran Muffins are packed with wholesome goodness and flavor! I suggest you follow my lead and slather some cream cheese in the middle. Cream cheese takes these muffins from exceptional to shockingly delicious!
These Pumpkin Banana Bran Muffins are moist and healthy! The pumpkin flavor is a perfect twist for Fall and Winter! Packed with two types of bran, flaxseed and more!
Ingredients
- 1 cup whole wheat flour
- ¾ cup wheat bran
- ½ cup oat bran
- 2 tablespoons ground flaxseed
- 2 teaspoons cinnamon
- ¼ teaspoon + 1/8 teaspoon ginger
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter milk
- 1 egg
- ¼ cup oil
- 1 large banana, mashed
- ½ teaspoon vanilla
- 2/3 cup packed brown sugar
- ½ cup + 2 tablespoons pumpkin puree (canned is fine)
- ¾ cup raisins
Instructions
- Preheat oven to 400° and grease or line 12 muffin tins.
- Mix buttermilk, wheat bran and oat bran in a small bowl and set aside. In a medium bowl combine flour, flaxseed, cinnamon, ginger, salt, baking soda and baking powder and set aside.
- Mix sugar, oil, egg, vanilla, banana and pumpkin and mix thoroughly.
- Add pumpkin mixture and buttermilk mixture to the dry mixture and stir gently until just combined and a few lumps remain. Fold in raisins.
- Pour into prepared tins. Fill the cups all the way to the top to ensure you get nice tall muffins.
- Bake 20 minutes or until a toothpick inserted into the center comes out with only a few clinging crumbs.
Notes:
An original recipe by Lindsey @ AHC
19 Comments
Lelia Farr
October 22, 2013 at 10:09 pmYum! Made them today in mini muffin tins for a luncheon to rave reviews! Bon voyage!
AmericanCooking22
October 23, 2013 at 5:28 pmI’m so glad you liked them! 🙂
Barbara
October 23, 2013 at 5:47 pmLove your blog. Will be trying these for sure.
AmericanCooking22
October 23, 2013 at 6:04 pmThanks, Barbara! Let me know how you like them!
Julia | JuliasAlbum.com
October 24, 2013 at 10:42 pmThese pumpkin bran muffins look so wholesome and healthy! Yum! Perfect breakfast!
AmericanCooking22
October 25, 2013 at 12:40 pmThanks! they are super good. You should know – you are the Queen of Muffins this year!
Miss Kim @ behgopa
October 27, 2013 at 3:29 amI was thinking how good that would taste with a glass of cold milk. I miss the wedding fairy. So who is next, the pregnancy fairy? JK lol.
Hope you are having a blast on your trip. Would love to see pics of all the yummy food you are eating there. You should blog about that too…though I know it’s mostly a recipe blog, it would be purdy cool!
AmericanCooking22
October 27, 2013 at 1:33 pmI’m thinking more along the lines of the “I have a white-tie event in December (for which my dress was fitted pre-wedding) and I have been eating my way across Europe” Fairy. She’ll need a better name, of course!
I’ll definitely share my photos with everyone…we have a loooong train ride to Venice, so maybe I’ll put it together then!
Stacy
December 2, 2013 at 10:40 pmThese are baking as I type! I assume you meant 1/4 tsp + 1/8 tsp of ginger, though, right? As written, it says 1/4 cup + 1/8 tsp of ginger. That’d be spicy! Thanks for the recipe!
AmericanCooking22
December 2, 2013 at 11:50 pmI’m so glad you are giving them a try, Stacy! I absolutely meant 1/4 teaspoon and not 1/4 cup! That would be super intense! I’ll update it now! Thank you! Let me know how they turn out!
Lindsay
December 1, 2014 at 8:49 pmCan I use all wheat bran if I don;t have any oat bran on hand?
AmericanCooking22
December 1, 2014 at 10:59 pmAbsolutely! I haven’t tried it in this particular recipe but I have with my blueberry banana bran muffins. I find wheat bran to need a bit more liquid than oat bran so you could add a bit more buttermilk. Like 2 more tablespoons
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Sylvia
June 2, 2016 at 11:56 pmCould you please tell me how many calories are in very dElisha muffins
Lindsey
June 4, 2016 at 11:42 amI cannot, Sylvia, but feel free to type the ingredients into a calorie counter online.
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Camila
September 17, 2020 at 7:18 pmJust baked these muffins. Delicious. Very good and balanced amount of spices!!! I just did not have all the raisins, so used a good 1/2 cup of them. Thank you for the recipe!
Lindsey
September 21, 2020 at 12:09 pmYou are welcome! I am so glad you enjoyed them! I have used chocolate chips instead of raisins before hehe. Not healthy, just yummy