Banana-Bran Muffins

Everyone always has bananas that are too brown to eat, but they are just right for this recipe. Try replacing ¼ cup unsweetened applesauce for the canola oil to increase moisture or replace chocolate chips with blueberries. Using the wheat bran and whole-wheat flour increases the fiber in these tasty muffins. Pair this muffin with a serving of non-fat Greek yogurt or cottage cheese for a well-balanced snack.

2 large eggs
⅔ cup packed light brown sugar
1 cup mashed ripe bananas, (2 medium)
1 cup buttermilk
1 cup unprocessed wheat bran
¼ cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Nutrition Facts Per 1 Muffin
200 calories; 6.2 g total fat; 0.8 g saturated fat; 32 mg cholesterol; 217 mg sodium. 232 mg potassium; 34.1 g carbohydrates; 3.9 g fiber; 15 g sugar; 4.8 g protein; 69 IU vitamin a iu; 2 mg vitamin c; 40 mcg folate; 83 mg calcium; 2 mg iron; 55 mg magnesium; 11 g added sugar

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