Preheat oven to 375F (190C). In a large bowl, combine flour, baking powder and baking soda.
Cut in butter with pastry blender or two knives until mixture is crumbly.
Stir in bran and nuts.
In a medium bowl, lightly beat egg; stir in banana, yogurt, brown sugar and molasses.
Add to dry ingredients, all at once, stirring just until moistened.
Divide batter evenly among 12 medium greased muffin cups.
Bake 20 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes in cups on wire racks.
Remove from cups and let cool completely.
Serve with Strawberry Butter.
Straw berry Butter: Cream together 1/2 cup (125 mL) softened butter and 1/2 cup (125 mL) strawberry jam.Makes about 1 cup (250 mL).
TIP: Add a topping treat to your muffins before you bake them.Over batter in muffin cups, sprinkle quick-cooking rolled oats, cinnamon and sugar, sesame seeds or chopped nuts.
“These muffins turned out great despite my short-cuts!I haven’t hand mixed any kind of dough for years.I softened the butter, cut a banana in four pieces and threw all the muffin ingredients together in my handy dandy kitchen machine. In thirty seconds I was ready to fill muffin cups.I didn’t make the strawberry butter, as I prefer a plain muffin without any topping.Thanks for the recipe.I plan on making another batch tomorrow.”
“Tasty combination of banana and bran even with plain old butter. Thanks for sharing.”
“These muffins were very good, with a nice txture and flavor.The strawberry butter is pretty and taste s great.thanks Dancer”