Banana Bran Muffins Fruit Juice Sweetened
Elevate your morning routine with these wholesome Banana Bran Muffins, naturally sweetened with fruit juice for a healthier twist on a breakfast classic. Bursting with the natural goodness of ripe bananas, unsweetened apple juice, and whole wheat flour, these muffins are a fiber-rich, guilt-free indulgence perfect for busy mornings or midday snacks. A touch of vanilla and cinnamon adds warmth and flavor, while the optional addition of chopped nuts or raisins offers delightful texture and sweetness. Easy to prepare in just 15 minutes, these moist and tender muffins are baked to perfection in under 25 minutes. Perfect for meal prep or as a grab-and-go treat, these health-conscious muffins are sure to be a staple for anyone seeking a naturally sweet, nutritious snack.
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 0.5 cup Unsweetened apple juice
- 0.25 cup Plain yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Wheat bran
- 0.75 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with a non-stick spray.
Peel and mash the ripe bananas in a large bowl until smooth. You should have about 1 cup of mashed bananas.
Add the unsweetened apple juice, plain yogurt, egg, and vanilla extract to the bowl with the mashed bananas. Whisk together until well combined.
In a separate bowl, combine the wheat bran, whole wheat flour, baking soda, ground cinnamon, and salt. Mix the dry ingredients well.
Gradually fold the dry ingredients into the wet banana mixture using a spatula or wooden spoon. Stir gently until just combined. Do not overmix.
If using chopped nuts or raisins, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 53.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 334 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2732 mg | 58% | |
*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.
