• Leigh

Refrigerator Banana Bran Streusel Muffins: Bake Some Now, Some Later

I wanted a muffin recipe that would enable me to make a dozen muffins and then stash the remaining batter to make more muffins later--like a week or so later. The recipe below is what I came up with--banana bran muffins with a streusel topping. Admittedly, I made the topping only for the first dozen muffins. The remaining six muffins I left plain. I also baked them in the air fryer at 360 degrees for about 15 minutes. Worked like a charm. The first batch of muffins came out soft, moist, and with incredible banana flavor. The streusel added extra sweetness and a nice crunch. Because I used easy to find raisin bran, the muffins also had raisins in them. How about the second, smaller batch of muffins? They came out just as tasty--maybe even more so--than the first batch! Enjoy! (Sorry about the lack of photos. The muffins got eaten before the photo shoot! They were good!)


Refrigerator Banana Bran Streusel Muffins:  Bake Some Now, Some Later
Refrigerator Banana Bran Streusel Muffins: Bake Some Now, Some Later

Banana Bran Streusel Muffins -- Makes 18


2 cups of mashed bananas (about 4 bananas)

2 large eggs

1/2 cup of canola oil

1/2 cup of buttermilk

3/4 cup of dark brown sugar

1 1/2 cups of raisin bran

1 1/2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/4 teaspoon of nutmeg


Streusel


1/3 cup of sugar

2 tablespoons of melted butter

1/4 cup of flour

1/4 teaspoon of cinnamon

1/2 - 3/4 cup of chopped nuts (I use pecans or walnuts)


Preheat the oven to 400 degrees and spray a 12-well muffin pan with non-stick cooking spray or use cupcake liners and spritz them with a little spray. In a large bowl, whisk together well the mashed bananas, eggs, oil, buttermilk, and brown sugar. Stir in until combined the raisin bran, flour, baking powder, baking soda, salt, and nutmeg. Fill 12 muffin wells about 1/2 - 2/3 cup full with the batter. Sprinkle on the streusel topping, pressing it slightly into the batter. Bake the muffins for 22-26 minutes or until a pick inserted in the center of a muffin comes out with no wet batter attached and the streusel is a deep golden brown. Refrigerate the remaining batter in a sealed container to bake later.


Refrigerator Banana Bran Streusel Muffins:  Bake Some Now, Some Later
Refrigerator Banana Bran Streusel Muffins: Bake Some Now, Some Later

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