Healthy Oat Bran Banana Nut Muffins
Start your day with the wholesome goodness of these Healthy Oat Bran Banana Nut Muffins—perfectly soft, naturally sweetened, and packed with nutrients. Made with heart-healthy oat bran, fiber-rich whole wheat flour, and ripe bananas, these guilt-free muffins are the ultimate balance of flavor and nutrition. A touch of cinnamon adds warmth, while chopped walnuts or pecans bring a delightful crunch in every bite. Sweetened naturally with honey or maple syrup and moistened with almond milk, these muffins are a fantastic choice for a hearty breakfast or snack on the go. Easy to prepare in just 15 minutes and ready in under 20 minutes of baking, these banana nut muffins are as convenient as they are nourishing. Perfect for meal prep, they store beautifully and can even be frozen for busy mornings.
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 0.75 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1.25 cups Mashed ripe bananas
- 1 large Egg
- 0.5 cups Unsweetened almond milk
- 0.25 cups Honey or maple syrup
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts or pecans
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, combine the oat bran, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir until well combined.
In a separate bowl, whisk together the mashed bananas, egg, almond milk, honey (or maple syrup), and vanilla extract until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped nuts, distributing 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 18-20 minutes, or until a toothpick inserted into 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.
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 91.5 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 423 mg | 33% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2648 mg | 56% | |
*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.
