Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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; carbohydrates 33g; dietary fiber 3.2g; sugars 15.5g; fat 6.5g; saturated fat 0.7g; cholesterol 16.3mg; vitamin a iu 45.8IU; vitamin c 1.9mg; folate 56.4mcg; calcium 47.3mg; iron 1.4mg; magnesium 42.6mg; potassium 187.8mg; sodium 268mg; thiamin 0.2mg.

2 other carbohydrate, 1 fat