Banana-Bran Muffins

Banana-Bran Muffins

86 Reviews
From: EatingWell Magazine, Winter 2004

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 large eggs
  • ⅔ 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)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat flour
  • ¾ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chocolate chips, (optional)
  • ⅓ cup chopped walnuts, (optional)


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
  3. 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.
  4. 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.
  • 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.
  • 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

  • Serving size: 1 muffin
  • Per serving: 200 calories; 6 g fat(1 g sat); 4 g fiber; 34 g carbohydrates; 5 g protein; 40 mcg folate; 32 mg cholesterol; 15 g sugars; 11 g added sugars; 69 IU vitamin A; 2 mg vitamin C; 83 mg calcium; 2 mg iron; 217 mg sodium; 232 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat

Reviews 86

March 18, 2017
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By: MKskitchen
This recipe is easy and the results are fabulous. These muffins have a lovely light texture and with less oil still taste well rounded. I don't like chocolate chips in my breakfast muffin I substituted 3/4 cup chopped walnuts and 1/2 cup coconut flakes. i had a bit of orange zest handy so I added it to make a healthy version if a morning glory muffin. Keep up the good work Eating Well staff!
November 09, 2016
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By: Brad Foster
I absolutely love this site! All the ingredients are great, they are healthy and absolutely delicious! Healthy diets are a win-win for everyone! Thank you so much for sharing this recipe, anyone wanting some extra bran in their diets, definitely make these muffins!
October 28, 2016
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By: Darwin Browning
Bought all the ingredients ahead of time. Followed directions and ingredients to a tee. Omitted the walnuts. They are delicious. Trying to eat heart healthy after second stent in July 2016.
September 20, 2016
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By: Theresa Fries
Excellent. I didn't have bran so I used 1/2 cup ground flax chia blend and 1/2 cup hemp seeds. Worked fine. Thanks for the recipe!
August 02, 2016
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By: Patsy Terrell
Fantastic, recipe! I didn't have the correct type of oat bran so I decided to omit the oat bran completly. I followed the recipe exact and took the ideas from another reviewer to sift the flour. I used 1 3/4 cup of whole wheat flour, 1/2 cup uncooked oatmeal and 2 tbsp of whole flax seed which I grounded up. My husband loved them which really surprised me and at 154 calories (according to my recipe calculator) I'm thrilled! I will be making these every week.
April 12, 2016
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By: EatingWell User
Tasty But Not Needs A Bit More Flavor I sifted my dry ingredients to make them less sense and they came out beautiful. I did not add nuts or chips to stay healthier but I'd like more banana or cinnamon flavor so next time I'll add more of something. They also freeze very nicely. Pros: Moist, Cons: Not a hint of sweetness, needs more flavor
December 28, 2015
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By: EatingWell User
This recipe turned out great. Used High Fiber Oat Bran in stead of Wheat Bran as my store did not carry it. Also used Extra Light tasting Olive oil in stead of canola oil. Very happy with consistency and flavor. My 16year old son even said it was good and filling. Will make again.
September 14, 2015
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By: EatingWell User
This is a great recipe but I tweaked it a bit to make it just a little healthier. I used all whole wheat pastry flour instead a blend of white and whole wheat flours. I reduced the canola oil to half and substituted half cup of unsweetened applesauce for the remainder of the oil. ( I also doubled the recipe) I used all egg whites instead of whole eggs and I substituted Splenda brown sugar blend instead of brown sugar. I used half Flax seed meal for half of the bran and I reduced the nuts and chocolate chips to half . The muffins were so moist and tasty, you'll never miss the other half! I thought that although this is a GREAT TASTING recipe, It was not nearly as healthy as it could have been. I would also like to note that nutritional values of this recipe have also changed because of the substitutions. I did not bother to figure it out because unless you're planning on eating 3 or 4 of these beauties, the calorie count won't matter much. Most likely, a serving is 1 or 2 muffins, add a peice of fruit and a cuppa and you're good to go!
February 21, 2015
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By: EatingWell User
Great Recipe and a few suggested tweeks My first attempt at this recipe died! First of all, follow the wet and dry instructions! The first time I didn't mix it as it said and my batter was night and day from the second. I used yellow bananas for my muffins, mashed them and put my eggs and sugar in with them and whipped them together until they were smooth and fluffy. I used Pumpkin Pie Spice and Almond extract (a little more than called for). I used a little more oil and buttermilk than called for (maybe two table spoons). I also used 1/4tsp each of baking powder and baking soda and omitted the salt from my recipe. I researched the oils and settled to stay with recommended oil (try organic pressed oil, if you can find it! I couldn't!) This oil is used because of the high smoke point it has (so it doesn't burn at higher temps). I didn't feel confident about using apple sauce yet to replace it, I wanted to get it right the first time and now I will play with it. I added a quarter cup of pure whey protein (thus the added oil and buttermilk) Next time I will try and extra egg white for this recipe. My father had a stroke three years ago and this recipe helps two fold, the bran for stomach issues and adding Whey is an added Protein which he needs. I do have a few suggestions this recipe. 1. One large bowl (dry), one medium bowl (wet) 2. Measure out everything before combining and follow the instructions, except one. Put your cinnamon or what ever your use in with the wet ingr