Banana ginger bran muffins

I know. Who needs another muffin recipe, let alone a banana or bran muffin recipe? The thing is that muffins, as their best selves, can do so much: they make smart use of aging fruit, provide good nutrition, and satisfy your early morning sweet tooth in a sensible way. Pair them with a nice fluffy scrambled egg or just a fresh cup of coffee, put on a nice folky playlist and you will feel like you're ready to set sail on a beautiful Saturday, or whatever day it happens to be.

And these muffins freeze well, so save half for extra-lazy mornings.

 

Banana Ginger Bran Muffins

Adapted from Marion Cunningham's The Breakfast Book

(18 muffins)

12 T. butter, room temperature

2/3 c. sugar

2 1/2 c. mashed bananas (3-4 bananas)

3 eggs

2 c. flour

1 1/2 c. oat bran

3/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 c. baking soda

2 T. chopped crystallized ginger

Preheat the oven to 375 and grease or line muffin pans.

In a standing mixer, beat the butter at medium speed until creamy. Add the sugar to blend well. Add bananas and eggs and mix until the batter is light and smooth.

In a separate bowl, whisk together the flour, bran, salt, spices and soda, then add to the batter and mix well.  Stir in the ginger. 

Spoon batter into the muffin pans, almost filling them. Bake 15-20 minutes. Serve warm.