Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa

Ina's banana bran muffins make a hearty addition to your breakfast menu! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3KM0nZE Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chunky Banana Bran Muffins RECIPE COURTESY OF INA GARTEN Level: Easy Total: 40 min Prep: 10 min Cook: 30 min Yield: 10 to 12 muffins Ingredients 1 cup unprocessed wheat bran 1 cup buttermilk (shaken) 4 tablespoons unsalted butter, at room temperature 1/4 cup light brown sugar, lightly packed 2 extra-large eggs, at room temperature 6 tablespoons unsulphured molasses 1 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup raisins 1 cup large-diced bananas 1/2 cup chopped walnuts Directions Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin. Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula. With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ChunkyBananaBranMuffins Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=MYRwRyKT3Is