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Banana-Bran Muffins

Source: © EatingWell Magazine
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  1 dozen muffins
By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
2   large eggs
2/3 cup  packed light brown sugar
1 cup  mashed ripe bananas (2 medium)
1 cup  buttermilk (see Ingredient notes)
1 cup  unprocessed wheat bran (see Ingredient notes)
1/4 cup  canola oil
1 teaspoon  vanilla extract
1 cup  whole-wheat flour
3/4 cup  all-purpose flour
1 1/2 teaspoons  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  ground cinnamon
1/4 teaspoon  salt
1/2 cup  chocolate chips (optional)
1/3 cup  chopped walnuts (optional)

Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.
Banana-Bran Muffins Recipe at
Preheat oven to 400 degrees F.

Coat 12 muffin cups with cooking spray.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Whole Grain Breakfasts
 Blissful Banana Breakfast
 Banana Bread and Muffins
Nutrition Facts per Serving
Yield:   1 dozen muffins
Calories: 196
Fat. Total: 6g
Protein: 5g
Carbohydrates, Total: 32g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 36mg
Sodium: 182mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Stephanie Reviewed: 05/15/2008
Great texture and flavor. I made these without walnuts or chocolate chips as a snack for my toddler.
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