Moist and nutritious banana muffins, great for breakfast. Made with oat bran, almond milk, fresh cranberries, bananas, and walnuts!
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
Fill each muffin liner with 1 tablespoon batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Per Serving: 128 calories; protein 2.8g; carbohydrates 17.1g; fat 6.1g; cholesterol 14mg; sodium 171.1mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.