Banana Bran Oat Muffins
Start your mornings off right with these wholesome and hearty Banana Bran Oat Muffins! Bursting with natural sweetness from ripe bananas and honey, these muffins combine the goodness of bran flakes, old-fashioned oats, and whole wheat flour to deliver a fiber-packed snack or breakfast option. With the addition of Greek yogurt and a hint of cinnamon, each bite is perfectly moist, flavorful, and comforting. Quick to prepare in just 15 minutes, these muffins make an excellent grab-and-go option for busy days. Perfectly balanced and healthy, they can be enjoyed fresh out of the oven or stored for later—a nutritious treat the whole family will love!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup milk
- 0.25 cup plain Greek yogurt
- 0.25 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup honey
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1 cup old-fashioned rolled oats
- 1 cup bran flakes cereal
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick cooking spray.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the milk, Greek yogurt, vegetable oil, eggs, vanilla extract, and honey to the mashed bananas and whisk until well combined.
In a separate large bowl, combine the all-purpose flour, whole wheat flour, rolled oats, bran flakes, baking powder, baking soda, cinnamon, and salt. Stir until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Evenly divide the batter among the 12 prepared muffin cups, filling each about three-quarters of the way full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in 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 the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 111.0 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 413 mg | 32% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2464 mg | 52% | |
*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.
