Banana Bran Muffins

Banana Bran Muffins

Banana Bran Muffins

With all but one of the kids gone from the house now, my husband, daughter and I aren’t eating all the bananas.  It used to be that I’d have to buy several bunches a week just to keep up with the demand.  Now they go brown . . . real fast.  It’s kind of sad when you think about it.  But that sets me up for more banana recipes.  #emptynestersproblems!

You’ll love this recipe so much you’ll want to keep the batter around in your refrigerator for days, then scoop it out to make a fresh batch every day.  It’s loaded with nutritious goodness like bran, bran cereal, whole wheat flour, bananas, buttermilk and if you’re so inclined, because they just are SO needed, add in those mini chocolate chips!  Eat them for breakfast, snacks, dessert, post-workout  . . . anytime you’re needing a little energy boost.

Banana Bran Muffins

Total Time: 45 minutes

Yield: 12 medium muffins

  • Banana Bran Muffins
  • Cooking Spray
  • 1 1/2 cups whole-bran cereal
  • 3/4 cup buttermilk
  • 1/3 cup honey or brown sugar
  • 1/4 cup vegetable oil
  • 2 egg whites
  • 1 cup whole wheat pastry flour
  • 1/2 cup oat or wheat bran
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 medium bananas,mashed
  • 1/2 cup mini semi-sweet chocolate chips (optional)
  1. Preheat oven to 350 degrees and coat muffin cups with cooking spray or paper liners.
  2. Combine bran cereal, buttermilk, honey, oil and egg whites in a large bowl, stirring to combine. Let stand for 10 minutes.
  3. Combine flour, oat or wheat bran, baking powder, baking soda, cinnamon and salt in a small bowl, stirring to combine.
  4. Add dry ingredients to cereal mixture and stir until just moistened. Gently fold in mashed banana and chocolate chips, if desired.
  5. Spoon batter into prepared muffin cups, filling 3/4 full.
  6. Bake for 16-18 minutes or until wooden pick comes out clean.
  7. Cool in pan for 5 minutes. Remove from pan and cool completely on a wire rack.
  8. Store in airtight container for up to 1-3 days or freeze in a freezer bag for up to a month.


  1. dm says:

    I just made this recipe and wondered what kind of all bran cereal you used. I used All Bran Buds and was wondering if the All Bran Flakes would be better.

    • Karen says:

      I use All-Bran Original cereal. I compared the ingredient list to Bran Buds and the only difference I see is that the Bran Buds have a lot more fiber added in the form of psyllium seeed husks. I wonder if this made a difference. Try using the Original. I always have good luck with this one. Thanks for commenting.

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