Baking,  Desserts & Drinks,  Food

Banana Bran Muffins

These muffins are quite healthy because they contain loads of fiber, low sugar, and bananas. You can actually omit the oil from the recipe altogether  if you add an extra banana for moisture.  When using bananas in baking, you want to make sure that they’re extra ripe/brown because that’s what gives them that sweet flavor.  
After whipping up the batter, you can mix chocolate chips, walnuts, or pecans into the batter.  You can use any of those ingredients to top the muffins as well, I chose to top these with quick oats.    
These muffins are great when they’re fresh and warm out of the oven, but they can be stored for up to one week (think of breakfast on the go).

Banana Bran Muffins

4-5 ripe bananas (1 – 1 1/2 cups, mashed)
1/4 cup brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp ground ginger
1 tsp vanilla
1 large egg
1/8 cup oil
3/4 cup all-purpose flour (or white whole wheat)
2/3 cup toasted oat bran
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
chopped walnuts or pecans, chocolate chips or quick cooking oats (optional)


  1. Preheat oven to 350(F) and line a muffin pan with paper liners.
  2. In a large mixing bowl, mash together banana, brown sugar, honey, cinnamon, ginger and vanilla.
  3. Whisk in beaten egg and oil. Combine well.
  4. Fold in oat bran, flour, baking soda, baking powder and salt.
  5. Carefully spoon batter into muffin cups, filling nearly full.
  6. Top with chopped walnuts or pecans, chocolate chips or quick cooking oats if desired.
  7. Bake in a preheated 350(F) oven for 20-25 minutes or until golden, puffed and fragrant.

This recipe came from Average Betty.

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