Rustic Banana Bran Muffins

1. 1

   Place 1/2 cup of the cereal into a small mixing bowl and add the boiling water. Allow to cool, then add the canola oil and egg.

2. 2

   While the water-bran mixture is cooling, whisk together the flours, raw sugar, baking powder, baking soda, and salt in a large mixing bowl.

3. 3

   Measure out the buttermilk in a large measuring cup and add the muscovado sugar, stirring with a fork or small whisk. Add to the dry ingredients. Stir in the remaining 1 1/2 cups cereal and then the softened bran mixture. Add the ground flaxseeds and the chopped banana. Refrigerate the batter in a covered container overnight.

4. 4

   When you are ready to bake, preheat the oven to 375F. To give these rustic muffins a crustier bottom, I recommend baking them in a greased muffin tin, but you can use paper liners if you prefer.

5. 5

   Stir the batter a couple of times (the flaxseeds give it a somewhat gelatinous texture, but this is normal), then scoop 1/4 cup of batter for small muffins or 1/2 cup for large muffins into each muffin cup.

6. 6

   Bake 20 to 25 minutes for small muffins or 30 to 35 minutes for large muffins, until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes before removing the muffins from the tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.