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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997


Recipe Summary

45 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  • 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.

  • 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 Facts

196 calories; protein 4.2g 8% DV; carbohydrates 33g 11% DV; dietary fiber 3.2g 13% DV; sugars 15.5g; fat 6.5g 10% DV; saturated fat 0.7g 4% DV; cholesterol 16.3mg 5% DV; vitamin a iu 45.8IU 1% DV; vitamin c 1.9mg 3% DV; folate 56.4mcg 14% DV; calcium 47.3mg 5% DV; iron 1.4mg 8% DV; magnesium 42.6mg 15% DV; potassium 187.8mg 5% DV; sodium 268mg 11% DV; thiamin 0.2mg 17% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Great Muffin!! Very filling!! My family who is usually weary of "healthy" muffins enjoyed this muffin alot. I will be making this recipe often!!:) Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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 Read More