This delectable recipe is curtesy of Kim Franklin and Debbie Parker of Edmonton's Highlevel Diner. The addictive topping is what gives these muffins their signature crunch.
Muffins
1 cup natural wheat bran
2⁄3 cup whole-wheat flour
1-1⁄3 cup all-purpose flour
1⁄4 cup brown sugar
1-1⁄2 tsp baking soda
3 medium bananas
3 eggs, beaten
1 tbsp blackstrap molasses
1⁄2 cup melted butter
Zest and juice from 1 large orange
Topping
1 cup chopped walnuts
1⁄2 cup shredded coconut
1⁄2 cups livered almonds
1⁄2 cup granulated sugar
1⁄2 cup bread crumbs
2-1⁄2 tbsp currants
2 eggs
1⁄4 cup vegetable oil
Step 1: Preheat oven to 350°F.
Step 2: In a large mixing bowl, combine wheat bran, flours, brown sugar and baking soda. Stir until well combined. Add bananas and mash well to remove any lumps. Add beaten eggs, molasses, butter, orange juice and zest and mix until batter is smooth and well combined.
Step 3: In a medium-sized bowl, combine all topping ingredients except eggs and vegetable oil. Stir to combine. Add eggs and oil and stir again.
Step 4: Pour batter evenly into 12 prepared baking cups. Top with nut mixture, spreading evenly among all muffins.
Step 5: Bake for approximately 30 minutes. (Check after 5 minutes and push any fallen topping back onto the top of the muffins.)
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