How do I store banana muffins to stay fresh?

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.

Can I make banana muffins into a loaf?

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.

What can I use to line my muffin tin if I don't have liners?

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.

Healthy Banana Bran Muffins

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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.

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 12 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

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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)

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Instructions

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.

Notes

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.

Nutrition

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

Find it online: https://bakingforfriends.com/healthy-banana-bran-muffins/