My 3 year old son loves to help in the kitchen and his go-to recipe request is MUFFINS! I tried these muffins as a healthier alternative to our usual Jiffy blueberry muffin mix. Also, I was hoping to show my son that all baked goods don’t start with a boxed mix. Who knows if he got the message but he ate the muffins, so the time in the kitchen was well-spent.
This recipe comes from Annabel Karmel’s book, “First Meals”. I have several of her books and appreciate her wide variety of food choices geared towards young children. While her food is specifically created with kids in mind, most of her recipes can be enjoyed by the whole family.
My experience with whole wheat flour has been one of dense breads and hard-to-get-through muffins. This recipe changed all of that frustration. Banana bread is a good vehicle for adding whole wheat because its texture is expected to be heavier than, say, a sandwich loaf of bread. This ingredient list is not the norm– you probably won’t notice that there are healthy bran flakes in this muffin when you take a bite. This is a great breakfast on the go or an excellent mid afternoon snack.
2 cups bran flakes*
1 ¼ cups milk
1 cup whole wheat flour
½ tsp salt
1 TB baking powder
4 TB butter
1/3 cup sugar
2 bananas, mashed
½ cup raisins
*I had raisin bran cereal at home and used it rather than straight bran flakes. I am sure I added more sugar because of this but, for convenience, this substitution worked fine.
1) Mix the bran flakes with the milk, as if you were preparing your morning bowl of cereal. Let this sit for 10 minutes.
2) Combine the dry ingredients of flour, salt and baking powder
3) Beat together the butter and sugar, then add the egg. Slowly add portions of the dry ingredients, then the bran flakes & milk, alternating until all the ingredients are combined.
4) Add the mashed bananas and the raisins.
5) Pour into greased muffin tins and bake at 350 degrees F for 30 minutes. Mini muffins only need about 18-20 minutes in the oven.