Banana Bran Muffins with Raisins and No Sugar
Start your mornings on a wholesome note with these Banana Bran Muffins with Raisins and No Sugar—a naturally sweetened, nutrient-packed treat that’s as delicious as it is healthy. Made with perfectly ripe bananas and plump raisins, these muffins deliver a naturally sweet burst of flavor without the need for added sugar. The combination of bran cereal, whole bananas, and warm cinnamon makes these muffins a fiber-rich and satisfying choice, while the hint of vanilla adds a touch of aromatic warmth. Perfect for a quick breakfast or snack, these easy-to-make muffins come together in just 15 minutes of prep time and bake to golden perfection in 20 minutes. Enjoy them fresh out of the oven or as a make-ahead option to fuel your busy mornings. Whether you're looking for sugar-free baking inspiration or a kid-friendly snack, these banana bran muffins tick all the right boxes!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 large Egg
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil
- 1.5 cups Bran cereal
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the egg, milk, vanilla extract, and vegetable oil to the mashed bananas. Whisk together until well combined.
Stir in the bran cereal and let the mixture sit for 5 minutes to allow the bran to soften.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the wet banana and bran mixture until just combined. Do not overmix.
Gently fold in the raisins until evenly distributed throughout the batter.
Divide the batter evenly among the 12 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 allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 302.4 g | 110% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 113.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 290 mg | 22% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2356 mg | 50% | |
*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.
