It's a big ol' plate of happy....
Makes approx. 12 full size or 24 mini muffins
1 cup unbleached all-purpose flour, sifted
1/2 cup wheat bran (I've also used wheat germ)
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (1 stick) unsalted butter, melted
1/3 cup light brown sugar
1 1/4 cups pureed ripe banana (about 3-4 medium-large bananas)
1/2 tsp vanilla extract
Add ins (optional)
Semi-sweet chocolate chips
Preheat oven to 350 degrees and prepare muffin tins (lightly grease or line with paper baking cups).
Stir dry ingredients together in one bowl. Use a larger bowl to mix the wet ingredients together. Pour the dry ingredients into the wet ingredients. Add your add-in(s) and stir until just blended.
Fill muffin tins about 2/3 full. Bake 15-20 minutes--until a toothpick inserted in the center comes out clean.
My recipe says they'll keep for a few days. We've never had any stay around that long!