Chunky banana bran muffins from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 216) by Ina Garten

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Notes about this recipe

  • GiselleMarie on March 01, 2020

    I had only 1 1/3 cup of wheat bran, so I used 2/3 cup ground old-fashioned oatmeal to make up the difference. The results were excellent!

  • anya_sf on February 29, 2020

    I made 1/2 recipe, yielding 12 muffins, baked at 350 convection for 25 minutes. The muffins stuck to the liners until completely cooled. They were pretty good, fairly hearty (I used half whole wheat flour), with a fairly strong molasses flavor that got stronger over time.

  • jumali on January 24, 2015

    I'm not a fan of raw bananas, so if I make this again (and I probably will), I'd mash the bananas rather than chop them. This was a nice alternative to raisin bran muffins. 6 T of molasses is a pain to measure so I will probably call 1/3 C close enough next time.

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