Looking for a wholesome and delicious breakfast or snack option? These banana bran muffins are packed with fiber, natural sweetness, and warm flavors, making them perfect for busy mornings or an afternoon treat. Plus, they’re a great way to use up those overripe bananas sitting on your counter!
Why You’ll Love This Recipe
- Nutritious – Made with wheat bran and whole wheat flour, these muffins are high in fiber and great for digestion.
- Naturally Sweetened – Ripe bananas add natural sweetness, reducing the need for extra sugar.
- Easy to Make – A simple, one-bowl recipe that comes together in minutes.
- Kid-Friendly – Soft, moist, and mildly sweet, these muffins are perfect for little hands.
Ingredients
- whole wheat flour
- wheat bran
- baking powder
- baking soda
- salt
- bananas, mashed
- egg
- brown sugar or honey
- milk
- Avocado oil or melted butter
- Chocolate Chips
Optional Add-Ins:
- chopped nuts (walnuts, pecans)
- raisins or dried fruit
Instructions
- Preheat & Prepare:
- Preheat your oven to 425°F.
- Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, wheat bran, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, mash the bananas until smooth.
- Add eggs, brown sugar (or honey), milk, and oil. Mix well.
- Combine & Fold:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- If using, fold in the nuts, dried fruit, or chocolate chips.
- Bake:
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 5 minutes then REDUCE HEAT TO 350F 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Storage & Serving Suggestions
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins in a zip-top bag for up to 3 months—just reheat in the microwave for a quick snack!
- Enjoy warm with butter, honey, or a spread of peanut butter for extra flavor.
These banana bran muffins are a nutritious, family-friendly treat that you’ll want to make again and again. Perfect for breakfast on-the-go, lunchboxes, or an afternoon pick-me-up. Give them a try and let me know how they turn out!
What’s your favorite muffin flavor? Share your thoughts in the comments below! 😊
Banana Bran Muffins
Ingredients
- 1 and 1/2 cups (195g) whole wheat flour
- 1 cup (52g) wheat bran
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg,
- 1/2 cup brown sugar OR honey
- 1/3 cup avocado oil
- 1 Banana MASHED
- 1 cup milk
- 3/4 cup chocolate chips
Instructions
Preheat & Prepare:
Preheat your oven to 425°F.
Line a muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, wheat bran, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In a separate bowl, mash the bananas until smooth.
Add eggs, brown sugar (or honey), milk, and oil. Mix well.
Combine & Fold:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
If using, fold in the nuts, dried fruit, or chocolate chips.
Bake:
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake for 5 minutes then REDUCE HEAT TO 350F 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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