Jumbo Honey Banana Bran Muffins
Start your morning on a wholesome note with these Jumbo Honey Banana Bran Muffins—soft, moist, and packed with fiber-rich bran cereal and naturally sweetened with ripe bananas and honey. Perfect for a hearty breakfast or an on-the-go snack, these jumbo muffins are not only delicious but also nutritious, thanks to the added boost of buttermilk and optional mix-ins like crunchy walnuts or chewy raisins. A hint of cinnamon elevates the flavor profile, while the jumbo size ensures you get a satisfying bite every time. With just 15 minutes of prep time, these bakery-style muffins are easy to whip up and freeze beautifully for meal prep. Enjoy their warm, comforting aroma straight out of the oven, or store them for a breakfast treat anytime.
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Recipe Information
Ingredients
- 2 cups Bran cereal
- 1 cup Buttermilk
- 2 Ripe bananas
- 0.5 cup Honey
- 2 Large eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Chopped walnuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a jumbo muffin tin or line it with jumbo paper liners.
In a large mixing bowl, combine the bran cereal and buttermilk. Stir to coat the cereal and let it soak for 5 minutes to soften.
In a separate bowl, mash the ripe bananas until smooth. Add the honey, eggs, vegetable oil, and vanilla extract. Whisk until well combined.
Add the banana mixture to the soaked bran cereal and stir until evenly incorporated.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix to avoid dense muffins.
If using, fold in chopped walnuts or raisins for added texture and flavor.
Divide the muffin batter evenly among the prepared jumbo muffin cups, filling each to about two-thirds full.
Bake in the preheated oven for 20-22 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 to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 34.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 156.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 464 mg | 36% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 1958 mg | 42% | |
*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.
