Farm Fresh Banana Bran Muffins
Start your day on a wholesome note with these Farm Fresh Banana Bran Muffins! Packed with fiber-rich bran cereal, naturally sweet ripe bananas, and a hint of warm cinnamon, these muffins are as nourishing as they are delicious. Perfectly moist with a tender crumb, they come together in just 15 minutes of prep time, making them an ideal choice for busy mornings or a grab-and-go snack. Customize them with optional add-ins like crunchy walnuts or chewy raisins for added texture and flavor. Whether enjoyed fresh out of the oven or reheated throughout the week, these homemade muffins are a delightful way to transform simple pantry ingredients into a bakery-style treat that the whole family will love.
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Recipe Information
Ingredients
- 1 cup bran cereal
- 1 cup milk
- 2 medium ripe bananas
- 1 cup unsalted butter, melted
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup optional chopped walnuts or raisins
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the bran cereal and milk. Let it soak for 5 minutes until the cereal softens.
Mash the bananas in a separate bowl until smooth. Add the melted butter, egg, vanilla extract, and brown sugar to the bananas, and whisk until well combined.
Pour the banana mixture into the bowl with the softened bran cereal and stir until combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix as this can make the muffins dense.
If using, fold in the chopped walnuts or raisins at this stage.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 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 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. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 2169 mg | 94% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 122.1 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 548 mg | 42% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1899 mg | 40% | |
*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.
