Banana Oat Bran Muffins

Ingredients

• 1 1/2 cups oat bran
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 3 large overripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp Salted Perfection Cinnamon Vanilla Finishing Salt, for finishing

Instructions

1. Preheat the oven to 400°F (200°C) and line a 4-cup jumbo muffin tin with paper liners. The high initial heat creates a rapid burst of steam from the liquid, forcing the leavening agents to expand quickly for a superior domed top.
2. In a medium bowl, whisk together the mashed bananas, eggs, whole milk, melted butter, and vanilla extract. The emulsification of the fats and liquids here ensures an even distribution of moisture throughout the crumb.
3. In a separate bowl, whisk the oat bran, whole wheat flour, baking powder, baking soda, and fine sea salt. Fold this dry matrix into the wet mixture. Mix only until the dry streaks disappear; overworking the batter will develop excess gluten in the flour, resulting in a dense, rubbery texture.
4. Let the batter rest at room temperature for 10 minutes. This allows the starches to hydrate fully without prematurely activating the leavening agents.
5. Divide the batter evenly among the prepared muffin cups, filling them nearly to the top to encourage that classic bakery-style crown.
6. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven. While they are still radiating heat, generously sprinkle the Salted Perfection Cinnamon Vanilla Finishing Salt over the warm crowns so the essential oils and aromatics bloom. DUNZO!