Cocoa Banana Bran Muffins
Start your morning on a wholesome yet indulgent note with these Cocoa Banana Bran Muffins, a nutrient-packed blend of rich unsweetened cocoa, fiber-filled bran cereal, and naturally sweet mashed bananas. Perfectly moist and delicately sweetened with brown sugar, these muffins balance healthy ingredients like whole wheat flour with a touch of optional mini chocolate chips for bursts of chocolatey delight in every bite. Quick and easy to prepare in just 35 minutes, this recipe makes a dozen muffins ideal for meal prep, on-the-go breakfasts, or guilt-free snacking. With hints of vanilla and the satisfying aroma of cocoa, these bran muffins will satisfy your cravings while keeping you energized. Whether enjoyed fresh from the oven or reheated from storage, they’re a delicious way to fuel your day!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 cups Bran cereal
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Ripe bananas, mashed
- 0.5 cup Brown sugar, packed
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk (any kind)
- 0.25 cup Mini chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the whole wheat flour, bran cereal, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
In a separate medium mixing bowl, mash the ripe bananas until smooth. Add the brown sugar, vegetable oil, egg, vanilla extract, and milk. Whisk until all the ingredients are well incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined—avoid overmixing, as this can make your muffins dense.
If using mini chocolate chips, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins and reheat as needed.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 376.2 g | 137% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 174.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 432 mg | 33% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 2972 mg | 63% | |
*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.
