Tasty Bran Wheat Banana Muffins
Start your day on a wholesome note with these Tasty Bran Wheat Banana Muffins—a perfect blend of hearty whole wheat flour, fiber-rich bran cereal, and naturally sweet ripe bananas. These moist and flavorful muffins are delicately spiced with cinnamon and lightly sweetened with brown sugar, making them a nutritious breakfast or snack option. Quick to whip up in just 15 minutes of prep time, this recipe is as versatile as it is delicious, offering the option to fold in walnuts for added crunch or chocolate chips for a touch of indulgence. With their tender crumb and satisfying texture, these muffins are a delightful way to enjoy a balanced treat that's packed with wholesome goodness.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Bran cereal
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 large Ripe bananas (mashed)
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the whole wheat flour, bran cereal, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, mash the ripe bananas until smooth. Add the milk, vegetable oil, egg, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined; do not overmix. It's fine if the batter is slightly lumpy.
If you're adding walnuts or chocolate chips, fold them into the batter at this stage.
Divide the batter evenly among the 12 muffin cups, filling each 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 let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 125.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 486 mg | 37% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2492 mg | 53% | |
*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.
