Nearly No-fat Banana Bran Muffins
- 2 cups baking bran (wheat bran)
- ½ cup sultanas
- ½ cup chopped nuts*
- ½ cup standard or bread flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup golden syrup
- 1 cup milk
- 1 large egg or 2 egg whites**
- 2 large ripe bananas, mashed
- * Use walnuts, pecans or hazelnuts.
- ** For diets which exclude egg yolks, use two large egg whites instead.
I often make these at cooking shows to prove that muffins made with no butter or oil and a lot of bran, can be moist and taste absolutely delicious!
Heat oven to 200°C (190°C fanbake), with the rack just below the middle.
Measure the first seven (dry) ingredients into a large bowl and mix well with your fingers.
In cold weather, warm the tin of golden syrup in a bowl of hot water until it is runny, then measure what you need into another bowl (use a hot, wet measuring cup for ease). Add the milk and egg (or egg whites), and beat with a fork until well mixed. Mash the bananas with a fork on a board or plate and stir into the liquid.
Tip the wet ingredients into the dry mixture and fold together just until bran is evenly dampened. Do not over-mix.
Thoroughly coat the muffin pans you are going to use with non-stick spray, then divide the mixture evenly into 15 - 18 regular (or about 36 mini) muffin pans using two spoons.
Bake until muffins spring back when pressed in the middle (about 7 – 10 minutes for mini muffins and 10 - 15 minutes for larger muffins). Check frequently during cooking, since muffins made with a lot of golden syrup burn easily. Leave for 2-3 minutes before twisting and removing from pans. Eat warm, freezing extras. Serve plain or top halves with low fat cottage cheese.