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Banana Bran Muffins
1 cup milk 1 cup soft brown sugar ¼ cup golden syrup 3 tbsp butter 1 tsp baking soda 2 very ripe bananas, peeled and mashed (about 1 cup) 1½ cups bran flakes 1 cup flour 1 cup fresh or thawed frozen blueberries 1 tbsp ground cinnamon 1 tsp baking powder
© Annabel Langbein Media
Preheat oven to 180°C fanbake and grease 12 muffin pans or 6 texas muffin pans.
In a large pot, heat milk, sugar, golden syrup and butter until butter has melted and sugar has dissolved. Remove from heat. Stir baking soda into bananas, then add to milk mixture with all remaining ingredients, stirring until just combined (do not over-mix). Allow to rest to 10-15 minutes. Divide between muffin pans and bake until the tops are lightly golden and bounce back to the touch (15-20 minutes for medium and about 30 minutes for texas). Allow to cool a little before removing from pans. Best eaten on the day but will freeze well.
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