1 1/2 cups organic wheat bran
1 cup organic rolled oats
2/3 cup organic raisins
3/4 cups organic applesauce
1 1/2 cups coarsely chopped organic walnuts
3 cups buttermilk
3 large organic eggs
1/2 cup organic canola oil
1/4 cup unsulphered molasses
1/4 cup organic maple syrup
1 tablespoon organic pure vanilla extract
3/4 cup pureed organic bananas
2 1/4 cups organic whole wheat flour
2 tablespoons baking soda
Preheat the oven to 400 degrees. Butter two muffin pans.
Combine the wheat bran, oats, raisins, applesauce, walnuts and buttermilk in a very large bowl.
In another bowl, whisk together the eggs, oil, molasses, maple syrup, vanilla and bananas.
In a small bowl, combine the flour and baking soda.
Fold the banana mixture into the bran mixture until just mixed. Fold the flour and baking soda into the batter, mixing just until incorporated and a few dry spots remain; do not overmix.
Scoop or spoon the batter into the prepared muffin pans. Place the muffin pans on the center rack in the oven and bake for 14 minutes, or until they are golden brown and spring back when gently pressed. (These muffins are moist and slightly dense, so make sure they are baked through before removing them from the oven.) Remove the muffins from the pans and let cool on a wire rack.
Note: This recipe makes a rather large batch, but the muffins keep well. Store in a freezer ziplock bag in the refrigerator for two to four days, or keep in the freezer for up to one month.
Makes 24 Muffins
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