Moist Jumbo Banana Wheat Oat Bran Muffins
Start your morning right with these *Moist Jumbo Banana Wheat Oat Bran Muffins*, a wholesome and hearty treat that's as nutritious as it is delicious. Packed with ripe bananas, fiber-rich oat bran, and the nutty goodness of whole wheat flour, these muffins deliver natural sweetness and a soft, tender texture in every bite. Gently spiced with cinnamon and subtly sweetened with brown sugar, they strike the perfect balance between indulgence and health. Greek yogurt keeps them irresistibly moist, while optional chopped walnuts or pecans add a satisfying crunch. Perfect for breakfast on the go or a midday snack, these jumbo muffins are easy to make and can be prepped and baked in under 40 minutes. Plus, they're freezer-friendly, making them ideal for meal planning!
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Recipe Information
Ingredients
- 3 large Bananas (ripe, mashed)
- 1.5 cups Whole wheat flour
- 0.75 cups Oat bran
- 0.5 cups Brown sugar (packed)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs (room temperature)
- 0.5 cups Greek yogurt (plain, unsweetened)
- 0.25 cups Milk (any type)
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a jumbo muffin tin or line it with jumbo muffin liners.
In a large mixing bowl, mash the bananas thoroughly until smooth.
Add the eggs, Greek yogurt, milk, and vanilla extract to the mashed bananas. Stir until well combined.
In a separate bowl, whisk together the whole wheat flour, oat bran, brown sugar, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Do not overmix to avoid dense muffins.
If desired, fold in the chopped walnuts or pecans for added texture.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 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 at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 170.0 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 486 mg | 37% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3149 mg | 67% | |
*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.
