Servings
Font
Back
0 from 0 votes

Banana Bran Muffins

Moist, healthy banana bran muffins made with yogurt, honey and ripe bananas. Good for you and super yummy for filling breakfasts and snacks!

Prep Time
15 mins
Cook Time
15 mins
Total Time
47 mins
Servings: 12 muffins
Calories: 300 kcal
Course: Breakfast
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
  2. 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.
  3. In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
  4. 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.
  5. 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.
  6. Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
  7. 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).
  8. 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

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

% 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.