Banana Pineapple Bran Muffins Recipe

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Servings: 1


  • 1 c. mashed banana about 2 medium bananas
  • 1/2 c. brown sugar
  • 3/4 c. bran cereal such as 100% Bran
  • 1 c. crushed pineapple in juice (undrained)
  • 1/4 c. melted butter or possibly vegetable oil
  • 1 1/2 tsp finely grated orange peel
  • 1 1/2 tsp vanilla
  • 2 x Large eggs beaten
  • 1 1/2 c. all-purpose flour
  • 2/3 c. skim lowfat milk pwdr
  • 1 1/2 tsp baking pwdr
  • 1 tsp baking soda
  • 1/4 tsp salt


  1. Preheat oven to 400F (200C). Grease 12 muffin c. or possibly coat with cooking spray. In a medium-sized mixing bowl, stir mashed banana with brown sugar,cereal, pineapple, including juice, butter, peel, and vanilla. Let mixturesoak for 5 min. Then, beat in Large eggs. Meanwhile, measure flour, skim-lowfat milk pwdr, baking pwdr, baking soda and salt into a large mixing bowl. Stir flour mix with a fork till well mixed. Then, make a well in centre. Pour in cereal mix, stirring just till combined.
  2. Immediately spoon batter into muffin c.. Bake in center of 400F (200C)
  3. oven till golden brown and a cake tester inserted into center of a muffin comes out clean, about 18 to 20 min. Remove from oven and let stand for 5 min. Then turn out onto a cooling rack. Serve hot. Store muffins ina sealed bag at room temperature for up to 2 days. For longer storage, chill muffins or possibly preferably freeze.
  4. NOTES : Muffins


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