Low Fat Banana Bran Muffins
Start your mornings with a wholesome treat by baking these Low Fat Banana Bran Muffins, a guilt-free indulgence packed with nutritious ingredients and natural sweetness! Made with heart-healthy bran cereal, ripe mashed bananas, and a touch of brown sugar, these muffins are loaded with fiber and flavor while staying low in fat. The addition of whole wheat flour, warming cinnamon, and a single large egg creates a perfectly moist and fluffy texture without compromising on healthiness. This easy-to-make recipe comes together in just 15 minutes of prep time and delivers a batch of 12 muffins ready to enjoy in under 20 minutes. Perfect as a breakfast on-the-go or a mid-day snack, these muffins are a delicious way to fuel your day while keeping it light. Tag them as your go-to for healthy baking or freeze them for meal prep convenience. Low-fat, fiber-rich, and irresistibly tasty—this recipe is a true winner for health-conscious muffin lovers!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Low-fat milk
- 2 Bananas (ripe, mashed)
- 0.5 cup Brown sugar (packed)
- 1 Egg (large)
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
In a large mixing bowl, combine the bran cereal and low-fat milk. Let the mixture sit for about 5 minutes until the cereal absorbs the milk and softens.
Add the mashed bananas, brown sugar, egg, and vanilla extract to the softened cereal mixture. Stir well to combine.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 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.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Enjoy your low-fat banana bran muffins fresh or store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 168.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 507 mg | 39% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1662 mg | 35% | |
*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.
