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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!
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
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
Preparation
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Active
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Ready In
- Preheat oven to 400°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.
- 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
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
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
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
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
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
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!! :)
