Banana Bran Muffin Mix
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A dry muffin mix of flour, whole bran, sugar and baking powder, packed in a bag or bowl. Add egg, ripe banana, milk and oil when you are ready to bake 12 muffins.
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole bran
Equipment
- zip-top bags
- mixing bowl
- muffin pan
Directions
- Mix the dry ingredients well in a zip-top bag or bowl.
- Keep until you are ready to bake.
Notes
Add when baking: 1 egg, beaten; 1 cup banana, mashed and very ripe; 1/4 cup milk; 2 tablespoons oil. Put the mix in a medium bowl, add egg, banana, milk, and oil; stir just until moistened. Fill greased or paper-lined muffin cups about 2/3 full. Bake at 400°F for 20 to 25 minutes. Cool briefly in pan, then move to a rack.
Storage: dry mix airtight in a cool, dry pantry up to 6 months. Muffins covered at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months.
Nutrition
Serving: 50g | Calories: 107kcal | Carbohydrates: 19g | Protein: 2.7g | Fat: 3.2g | Saturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 208mg | Potassium: 148mg | Fiber: 2.8g | Sugar: 5.7g | Vitamin A: 43IU | Vitamin C: 1.6mg | Calcium: 70mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1 egg, beaten, 1 cup banana, mashed and very ripe, 1/4 cup milk, 2 tablespoons oil; milk counted as whole milk, oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
