Banana Apple Bran Muffins
Start your day on a wholesome note with these Banana Apple Bran Muffins, a delightful blend of natural sweetness and hearty nutrition. Packed with fiber-rich bran cereal, ripe bananas, and juicy diced apple, these muffins are perfectly moist and loaded with goodness in every bite. Sweetened naturally with honey and spiced with a touch of cinnamon, they make a guilt-free breakfast or snack option. Made with whole wheat flour and minimal oil, these muffins are a healthier take on classic baked goods, without sacrificing flavor. Quick to prepare in just 15 minutes and baked to golden perfection, they're an ideal grab-and-go treat that stays fresh for days or freezes well for meal prep. Perfect for busy mornings, these muffins combine convenience, taste, and nutrition in one irresistible package.
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Milk
- 2 medium Bananas
- 1 medium Apple
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Honey
- 0.25 cup Vegetable oil
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a medium bowl, combine the bran cereal and milk. Let the mixture sit for 5 minutes to soften the cereal.
While the bran cereal is soaking, peel and mash the bananas in a large mixing bowl. Core the apple and finely dice it into small pieces.
Add the softened bran cereal mixture to the mashed bananas in the large bowl. Stir in the diced apple, egg, vanilla extract, honey, and vegetable oil until well combined.
In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter will be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 36.3 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 124.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 435 mg | 33% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
