Banana Bran Muffins

Banana Bran Muffins

6 Reviews
From: EatingWell Magazine, May/June 1997

Banana bran muffins are great to have on hand for breakfast on-the-go!

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large egg
  • 1 large egg white
  • ¾ cup packed light brown sugar
  • 1 cup buttermilk
  • 1 cup mashed banana, (2 medium bananas)
  • 1 cup unprocessed wheat bran
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons chopped pecans, or walnuts


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
  3. Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 196 calories; 6 g fat(1 g sat); 3 g fiber; 33 g carbohydrates; 4 g protein; 56 mcg folate; 16 mg cholesterol; 15 g sugars; 46 IU vitamin A; 2 mg vitamin C; 47 mg calcium; 1 mg iron; 268 mg sodium; 188 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1 fat

Reviews 6

February 28, 2015
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By: EatingWell User
Soooo Good Finally, a healthy and delicious low calorie muffin. Even my husband loves them (no easy feat). I couldn't find plain wheat bran so I used wheat germ and they turned out perfect. I used 1/2c, brown sugar and 1/4 c. Splenda/Brown Sugar Blend. These muffins are so moist and rise nicely. Pros: Easy and quick to make, moist, excellent flavor Cons: Difficult to eat just one
February 28, 2015
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By: EatingWell User
Soooo Good! Finally, a low calorie muffin that is delicious and healthy! Even my husband loves them (not an easy feat). I couldn't find plain wheat bran so I used wheat germ instead and it worked perfectly. I used 1/2 c. brown sugar and 1/4 c. Splenda/Brown Sugar Blend, which should be available at any grocery store. This muffin is so moist and delicious and it rises nicely. Thanks for the recipe! Pros: Easy to make, quick to bake, moist, excellent flavor Cons: Difficult to eat just one
July 08, 2012
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By: EatingWell User
Delicious!! My family and I loved these! I modified the recipe slightly by using ~2/3 cup of ground oats instead of bran and half WW pastry flour as well as added shredded coconut, which was a fantastic addition. Pros: tastey, easy to make with what's on-hand Cons: a little time-consuming & lots of dirty dishes
April 21, 2011
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By: amandalewis0806
super yummy These muffins turned out really moist and the banana was deliciously gooey in the middle. I changed the recipe a bit, due to what I had in my pantry, and more or less just used the measurements of the ingredients as a guideline. I used frozen bananas, oat bran instead of wheat bran, replaced the oil with an individual serving (plastic container) of unsweetened applesauce, added about a half cup ground flax seed and two boxes of raisins. It's hard to eat only one! They are delicious looking AND tasting. Will definitely make again. Pros: used my ripe frozen bananas, added a few extra ingredients and it still truned out great tasting
June 14, 2010
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By: EatingWell User
Very tasty...a little too sweet for me. I added some chopped walnuts to the batter as well as on the tops. Very tender, moist muffin.
May 03, 2010
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By: ooobie6
Great Muffin!! Very filling!! My family who is usually weary of "healthy" muffins enjoyed this muffin alot. I will be making this recipe often!! :)
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