Recipe Image

Banana Bran Muffins

  • 20 m
  • 45 m
EatingWell Test Kitchen
“Banana bran muffins are great to have on hand for breakfast on-the-go!”


    • 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


  • 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.
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