Step 1

Preheat oven to 375°F / 190°C. Lightly grease a muffin tin or line with paper cases.

Step 2

Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.

Step 3

In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk/bran mixture.

Step 4

Sift in both flours, bicarb of soda, baking powder, cinnamon and salt, and gently stir, taking care not to over mix. Gently fold in the raisins.

Step 5

Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until an inserted skewer comes out clean.

Step 6

Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.