These Banana Nut Bran Muffins are healthy, super delicious and can easily be grabbed on the go for a quick, nutritious breakfast even your kids will love!
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I can’t tell you how many requests I have had for bran muffins in the past few months so since I’m kind of obsessed with bananas, I thought sharing a recipe for Banana Nut Bran Muffins would be a no-brainer!
You’re welcome.
I know I’ve said this many times before, but I am ALL about grab-and-go breakfast ideas since I will literally relish any extra minute I can get the chance to sleep in during the mornings, however taking the time to make a healthy breakfast is super important too. You guys the struggle is real. So to solve this issue, I like to make a big batch of muffins on Sundays for my husband and I for the entire week and this recipe turned out super delicious! They are also husband approved which is a big thumbs up. #wifegoals
I also really love using mashed bananas when baking (you know like my favorite banana breakfast muffins) because not only do they add a hint of sweetness without adding any refined sugars, bu they are also the perfect substitute in place of butter or oil as a binding agent to hold the muffins together. I did also add a little honey along with some cinnamon and nutmeg because the flavors were just so warm and cozy, but you could always use brown sugar or a little even maple syrup. Back to bananas though – they are really just so universal and I must say are a much healthier fat than oil or butter, not to mention delicious!
If you’ve never made bran muffins before then it’s important that I note how crucial the first step is which is soaking the wheat bran in the milk of your choice (we always have almond milk in our fridge so that’s what I used). This ensures super soft, moist muffins rather than dry ones because yeah no one likes a dry muffin – so make sure you don’t skip this step and just end up mixing the wheat bran in with the rest of the flours. You’ll end up sad with dry muffins and I’ll end up with a nasty comment on how they didn’t turn out. Let’s just all be happy and soak that bran, k!
Hope you all enjoy these muffins! On a side note, is anyone else as excited for Game of Thrones this weekend as I am? Yes I may be a total nerd, but eeeek I can’t wait for Sunday!
Banana Nut Bran Muffins
Ingredients
- 1½ cups wheat bran
- ½ cup unsweetened almond milk, or milk of your choice
- 2 medium bananas, mashed
- 1 egg
- 1 Tbsp coconut oil, melted and cooled
- 1½ tsp. vanilla
- ½ cup honey
- 1 cup whole wheat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of salt
- 3 Tbsp chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine wheat bran and milk and let sit for about 10 minutes.
- Meanwhile in a separate bowl, whisk together mashed bananas, egg, coconut oil, vanilla, and honey and set aside.
- In another bowl combine whole wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- When the bran mixture is ready, stir it into the banana mixture then add in the flour mixture until just combined. Next fold in the chopped walnuts, if desired.
- Divide batter into 12 prepared muffin cups and bake for about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes then transfer to a wire rack. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe. My 4 year old loves them. To sneak in some veggies i did add 1 c of shredded zucchini and mixed in a few dried cranberries. I did not make any other changes. This is a go to recipe I use as a snack for my son at school. Excellent!
Thanks for your recipe. This is so easy and I don’t have to buy special ingredients for it. I don’t usually use dairy milk, other recipes usually will need that. I just made the muffins this morning. I used unsweetened soy milk because that’s what I always have in my fridge. I am sure your recipe as it is delicious but I added some orange zest, 2 tbsp orange juice and I put two frozen blue berries in the middle of each muffin. Delicious! This is now my go to bran muffins recipe. Thank you.
I made these today. I substituted whole milk for the almond milk and I used sunflower oil instead of coconut oil. And I used 1/2 cup of chopped walnuts. In my oven, these were not done at 20 minutes. It took 30 minutes. The result was wonderful. These were moist and fluffy which is difficult to accomplish with a bran muffin!
I made these tonight, but with wheat germ instead of bran (accidentally bought the wrong thing), and they are delicious! Very moist (eek, I know so many people hate that word), and lots of flavor! Guess the only thing I wonder about is the nutritional info as germ has more calories & protein, but less carbs than bran. I omitted the walnuts, so maybe I’ll break even. Thanks for another wonderful recipe, Kelly!
I made these today. I added a small amour of dark chocolate pieces….not enough to significantly increase the calorie content. They were far superior to the previous “skinny” recipe that I tried….which were un tasty bricks. Thanks! I will be making them, over and over again.
How many syns would these add up to please
I made these this morning and they are excellent! I used wheat and oat bran, 2% milk, olive oil, and subbed maple syrup for the honey. Added pecans and blueberries. It looked a little dry so I added another splash of milk and oil. They are light, fluffy, moist and delicious! Thank you!
I’ve always had a sweet tooth and thanks to this I won’t be breaking my healthy diet as much. Thanks for sharing =)