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combine bran cereal, bananas and yogurt in a medium bowl. let stand for a couple minutes to allow cereal to soften. meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside. stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined. spoon batter evenly into 12 greased or paper-lined muffin cups. bake in a preheated 400 degrees f (200 degrees c) until tops spring back when pressed, about 17 to 20 minutes. let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. store in an airtight container.
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Controlled temperature for homemade yogurt fermentation
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Banana hook stand — prevents bruising, extends ripeness
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment
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Controlled temperature for homemade yogurt fermentation
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Banana hook stand — prevents bruising, extends ripeness
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment