I’ve yet to meet a person who doesn’t like banana muffins! For me, banana muffins are a staple in the house so if you’ve been to my house, the family cottage, or my parent’s house, you’ve probably had a banana muffin or two! In every one of those freezers, I can guarantee you there are frozen ripe bananas packed in bags, ready to be used. These healthy muffins are a perfect way to start the day with a cup of tea or to enjoy as an afternoon snack!
I’m not as adventurous when it comes to healthy baking. I like my baking with full fats and feel I should enjoy what I’m eating in a baked good. Okay, I know what you’re thinking, you like the way healthy things taste, I get it, me too. I love healthy food, but not as much in my baking. I find it hard to get a gluten-free, vegan-free, sugar-free, etc., baked good that I actually like more than the other version (that’s also affordable). That being said there are some really good recipes too and when I find them I’m excited to share them on the blog with all of you. This healthy bran muffin recipe is a great source of fiber and I think you’re going to love them!
So if you’re looking for a healthy banana bran recipe that tastes both delicious and banana-ie, this is for you! Now I’m not going to go crazy and say they don’t have sugar, they do have a little bit! But in my opinion, you need that sugar to balance some flavour with the bran and whole-wheat flour. Remember that sugar gets divided between 12 muffins, so really it’s not that bad. Happy baking.
- Wheat bran
- All-purpose flour
- Whole-wheat flour
- Brown sugar
- Vegetable oil
- Vanilla extract
- Baking powder & baking soda
- Ground cinnamon
Add On’s and Varieties
These moist banana bran muffins make an excellent base to create your perfect muffin variety! I love toasted walnuts, but you could add dried fruit, seeds, or nuts – whatever your heart desires! Add approx. 1/2 cup of different nuts, dried fruit, spices, etc. to make your perfect muffin. Here are some idea’s for inspiration;
- Dried apricots, raisins, cran-raisins
- Fresh blueberries
- Flaked coconut
- Nutmeg, all-spice
- Dark chocolate chips
- Chia seeds, flax seeds or sunflower seeds
Tips for the Perfect Healthy Banana Bran Muffins
- Use extra ripe bananas for moist muffins. The darker and riper the bananas are, the more flavourful they are.
- Use a slightly firm banana to add slices on top of each muffin.
- Make sure all your ingredients are at room temperature.
- The biggest mistake is overmixing the batter. Make sure to mix the batter just until combined. Overmixing will create dense muffins.
- Toast walnuts for an extra crunch and more flavour.
- Banana muffins can be tricky to know when they are done baking, as you don’t want to overbake them. Use a toothpick and insert in the center of the muffin (away from the top banana slice), if it comes out clean it’s ready. If you hit a banana chunk it may be sticky, try a few spots just to be sure.
How To Make Banana Bran Muffins
Step One: Make sure your bananas are nice and ripe. If they were frozen defrost them in a strainer to let the liquid escape. Remove the peels and lightly mash the bananas.
Step Two: In a large mixing bowl add your dry ingredients. In a separate bowl mix together, sugar and egg. Then add the rest of the wet ingredients and mashed bananas. Mix just until incorporated.
Step Three: Evenly scoop muffin batter into a prepared muffin tin. Add banana slices on top of each muffin and bake until a toothpick inserted in the middle comes out clean. Let muffins cool on a wire rack. Enjoy.Print
Healthy Banana Bran Muffins
If you’re looking for an easy recipe that’s also healthy and tastes both delicious and banana-ie, this healthy banana bran muffin is for you! They are full of bran, whole-wheat flour, walnuts, and bananas. Add any dried fruit, seeds, or nuts as you please. These muffins are a great way to get more fiber into your diet.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 1 cup wheat bran
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/2 cup walnuts, chopped and toasted
- 1 egg
- 1 1/4 cups milk
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 12 slices of bananas (optional, for topping muffins)
- Preheat oven to 375˚F. Line a muffin pan with paper liners and set aside.
- In a large bowl, whisk together; bran, all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, salt, and walnuts.
- In another large bowl whisk together brown sugar and egg. Add milk, mashed bananas, oil, and vanilla. Mix until well combined.
- Add wet mixture to dry mixture and mix together just until combined (don’t overmix).
- Spoon batter into prepared muffin cups and top with a banana slice.
- Bake in the middle of the oven for 18-22 minutes.
For the banana slices on the top it’s best to use a fresh banana that’s a little firmer.
Add 1/2 cup dried fruit; cranberries, apricots, raisins, etc.
Store muffins in a tin for up to 3 days.
Muffins freeze well in a freezer bag for 1-2 months.
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 11.4g
- Sodium: 98mg
- Fat: 13.9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 32.3g
- Fiber: 5.9g
- Protein: 6.4g
- Cholesterol: 16mg
Keywords: Banana, Muffin, Healthy, Breakfast, Bran
Keep banana muffins in a tin at room temperature and consume within 2-3 days. Muffins are best enjoyed the same day. Banana muffins also freeze well. Store them in an airtight container or freezer bag and freeze for 1-2 months.
Yes, you can make banana bran muffins into a loaf. Simply follow your recipe as directed. Then, instead of adding batter to a muffin tin add batter to a lined or greased loaf pan. Bake time will differ and will take approx. 40-60 minutes.
If you don’t have any liners for your muffin tin you can either grease the tin with butter/oil or you can make your own liners using parchment paper. Cut large squares of parchment paper and press them into each cup. This will create a bakery style liner.
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