Banana bran muffins with strawberry butter are a delicious option for those looking to combine a sweet and natural flavor with nutritional benefits. These muffins originate from American home cooking, where whole ingredients like bran are incorporated to add fiber and texture to baked goods. In several Latin American countries, although the term "muffin" is the most common, some regions also know them as "panquecitos" or "queques," adapting traditional recipes with local flavors and healthy touches.
The use of banana in baking is common in many Latin American cuisines, providing moisture and natural sweetness. The combination with strawberry butter, a mix between creamy butter and jam, gives a special touch that balances the dense texture of the bran with a fruity and smooth flavor. These muffins can be enjoyed for breakfast or as an energizing snack during the day, being an excellent alternative for those seeking whole and tasty options.
How to Make Banana Bran Muffins with Strawberry Butter
Preheat the oven to 190°C (375°F).
In a large bowl, combine the flour, baking powder, and baking soda.
Cut in the butter with a pastry blender or two knives until the mixture is crumbly.
Add bran and nuts.
In a medium bowl, lightly beat the egg.
Add the banana, yogurt, brown sugar, and molasses.
Add to the dry ingredients all at once, stirring just until moistened.
Divide the batter evenly into 12 greased medium muffin cups.
Sprinkle quick oats, cinnamon and sugar, sesame seeds, or chopped nuts over the batter in the muffin cups.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pans on wire racks for 10 minutes.
Remove from the pans and let cool completely.
Serve with strawberry butter, which you will prepare by mixing 1/2 cup of softened butter and 1/2 cup of strawberry jam.
Yields approximately 1 cup of strawberry butter and 12 healthy and delicious muffins.
