Banana Bran Muffins
User Reviews
0
0 reviews
Unrated
Banana Bran Muffins
Report
Moist, healthy banana bran muffins made with yogurt, honey and ripe bananas. Good for you and super yummy for filling breakfasts and snacks!
Share:
Ingredients
- ⅔ cup walnut halves
- 1 cup whole wheat flour*
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup mashed ripe banana about 3 medium bananas
- ½ cup honey
- ⅓ cup nonfat plain Greek yogurt at room temperature
- ¼ cup canola oil or light olive oil
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2½ cups wheat bran
- ½ cup additional mix-ins of choice: dark chocolate chips, raisins, or golden raisins, or fresh or frozen blueberries (if using frozen, do not thaw first)
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
- Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
- In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
- Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
- Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
- Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
- Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.
Notes
- *We love the hearty texture of using 100% whole wheat flour, but if you'd like a slightly lighter texture, use all-purpose flour instead. Keep in mind though, bran muffins are very hearty by nature of the wheat bran itself, so if you are looking for a melt-in-your-mouth cake-like muffin, you may want to try one of these other muffins recipes instead.
- TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 1 week.
- TO FREEZE: Individually wrap muffins in plastic wrap, and freeze them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Nutrition Information
Show Details
Serving
1(of 12); without mix-ins
Calories
300kcal
(15%)
Carbohydrates
56g
(19%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
28mg
(9%)
Potassium
758mg
(22%)
Fiber
23g
(92%)
Sugar
15g
(30%)
Vitamin A
59IU
(1%)
Vitamin C
2mg
(2%)
Calcium
66mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1(of 12); without mix-ins | |
| Calories | 300kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Potassium | 758mg | 16% |
| Fiber | 23g | 92% |
| Sugar | 15g | 30% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
