Muffins for breakfast have never really interested me. To be honest, in the morning I’d much rather have something savoury, and my ideal morning meal consists of poached egg on a piece of whole wheat toast. If I’m feeling fancy, I’ll add a smashed avocado or some sharp cheddar. (Or if I’m feeling extra fancy, I’ll make this!) But I never seem to crave sweet and/or cold things in the morning.
It’s in the mid-morning or afternoon that my sugar craving hits. I love having a slice of cake, a cookie, or a muffin with my coffee, and the fresh baking at coffee shops inevitably tempts me as I wait in line to order my americano. These muffins are jumbo-sized, similar to those you’d encounter at your favourite coffee shop, but they are homemade and therefore vastly superior.
I found and adapted the original recipe from Bubby’s Brunch Cookbook. For those who don’t know, Bubby’s is an iconic comfort-food restaurant in the Tribeca area of Manhattan. I lived in New York for a couple of years, and although I never made it to Bubby’s – it was quite out of the way, as I lived on the Upper West Side – I bought this cookbook because the recipes reminded me of all the diners I did visit (often) while I was a New Yorker. I really miss them: huge menus, breakfast any time of day or night, reasonable prices, and great fresh baking.
I’ve changed Bubby’s recipe only slightly, swapping whole cranberries for dried because I love the bursts of tartness that you only achieve with fresh (or frozen) berries. I also made mine in a jumbo muffin pan, so while the original recipe produced 12 muffins, I only made 6. If you don’t have a jumbo muffin tin, feel free to make these in regular muffin tins and just reduce the baking time – I would start checking them at the 20-minute mark. Finally, I used almond milk in place of regular dairy milk simply because that’s what I had in the house.
These muffins are hearty and satisfying, and not only because they’re enormous. The All-Bran cereal and pecans in the batter gives them a bit of texture, which I love because my usual complaint about muffins is that they can have a uniform, mushy consistency. They’re not too sweet, with the flavour well-balanced by the cinnamon, whole cranberries and smashed bananas. The banana flavour definitely isn’t overpowering, but rather the bananas contribute to keeping the muffins moist and soft.
They would make a great breakfast, if that’s your thing. If not, they are equally delicious at any other time of day (or night).
- 1 large egg
- 1 cup mashed ripe banana (about 2 medium bananas)
- ¾ cup almond milk (or dairy milk)
- ½ cup packed light brown sugar
- ⅓ cup vegetable oil
- 1 and ½ cups All-Bran cereal
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon coarse salt
- ½ teaspoon cinnamon
- ½ cup chopped pecans
- 1 cup whole cranberries (fresh or frozen)
- Preheat oven to 400 degrees F. Lightly spray or butter a jumbo muffin tin and set aside.
- In the bowl of a stand mixer, beat the egg, banana, almond milk, brown sugar and vegetable oil on medium speed for 1 minute, until smooth and creamy. Stir in the All-Bran and set aside for about 10 minutes.
- Meanwhile, in a medium bowl, combine the flour, baking powder, salt and cinnamon.
- Turn the mixer on low and add the flour mixture to the banana mixture, beating just until there are no streaks of flour remaining. By hand, gently fold in the pecans and cranberries.
- Spoon the batter into the muffin cups, distributing evenly and filling each cup about ¾ full. Bake in the preheated oven for 25-30 minutes, until a tester inserted into the centre comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Best served fresh, but will keep covered at room temperature for 1-2 days.
Source: Bubby’s Brunch Cookbook