Healthy Banana Bran Muffins
Start your day off right with these Healthy Banana Bran Muffins, the perfect blend of wholesome ingredients and natural sweetness. Packed with fiber-rich wheat bran, ripe bananas, and a touch of honey, these moist and fluffy muffins are as nutritious as they are delicious. A hint of cinnamon adds warmth, while optional add-ins like chopped nuts or dried cranberries provide customizable texture and flavor. Quick to prepare and ready in just 20 minutes, these muffins make an ideal breakfast, snack, or grab-and-go treat. Plus, they freeze beautifully for meal prep, ensuring you always have a healthy option on hand. Savor the balance of taste and nutrition with this easy-to-make recipe that the whole family will love!
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Ripe bananas
- 1 large Egg
- 0.5 cup Milk
- 0.33 cup Honey
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease the wells.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to distribute the dry ingredients evenly.
In a separate bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth.
Add the egg, milk, honey, vegetable oil, and vanilla extract to the mashed bananas. Whisk together until well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
If using, fold in the chopped nuts and dried fruits (raisins or cranberries) to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 37.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 373.9 g | 136% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 181.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 384 mg | 30% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3612 mg | 77% | |
*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.
