Banana bran muffins are a hearty way to start your day and are filled with good-for-you ingredients like wheat bran, chia seeds, and dried fruit. The bananas in the batter are cooked "bananas foster style," which imparts a deep, complex flavor to the batter that is sweet and satisfying.
Preheat oven to 350. Grease two 12-cup muffin tins and set aside.
In a medium bowl, combine the bran and buttermilk. Set aside.
In a large bowl, combine the flour, baking powder, baking soda, salt, chia seeds, cinnamon, and nutmeg. Make a well in the center of the mixture and set aside.
Heat a skillet over medium-low heat. Melt the butter and brown sugar in the skillet, then add the diced bananas. Saute the bananas for about 3-4 minutes. Remove from heat and stir in the vanilla extract. Once the mixture has cooled slightly, whisk the eggs, egg white, and molasses into this mixture until well incorporated.
Add the banana mixture and bran/buttermilk mixture to the well in the center of the dry ingredients. Stir until just combined, being sure to scrape the bottom of the bowl. Do not overmix! Carefully fold the raisins into the batter.
Scoop the batter into wells of your muffin tin, filling the wells about ¾ full. Bake for 19-22 minutes until set and a toothpick inserted into the middle comes out clean. Remove from oven and transfer the muffins to a wire rack to cool completely before serving.
Serve warm or store in an airtight container in the fridge for up to one week.
Nutrition Information per serving: Calories 160, Total Fat 2.9g, Saturated Fat 1.4g, Cholesterol 30mg, Sodium 144mg, Potassium 391mg, Total Carbohydrates 32.0g, Dietary Fiber 3.5g, Sugars 13.7g, Protein 4.1g