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.
Nutrition per serving may change if servings are adjusted.
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)
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
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.
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.
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
I made a few changes which made these vegan (I cannot have eggs or dairy). I substituted 2 tbs ground chia seeds soaked 6tbs water for the eggs. I used almond milk with apple cider vinegar for the buttermilk. And olive oil for the canola oil. I did not use the chocolate chips or nuts. They were delicious!
June 07, 2017
By: Alicia Revering
Delicious! The muffin cups were full like description said they would be. I added dark chocolate chips and the walnuts right into mix.
March 18, 2017
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
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
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
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
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
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.
Cons: Not a hint of sweetness, needs more flavor
December 28, 2015
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.