Today I am sharing an easy muffin recipe – banana bran muffins. My son loves these, and I do too!
My mom has made a different version of these for years. We used to always eat these muffins on vacation growing up. So the smell reminds me of family vacations at the lake and the beach.
We actually just returned from visiting my parents, and my mom made these while we were at their house.
This recipe uses two kinds of bran cereal – bran flakes and bran buds. I also cut some (not all!) of the oil and sugar from Mom’s original recipe by using a mashed banana.
The banana taste is not prominent, in my opinion. I added it more for texture than for taste. (i.e., There is only one banana for twenty-four muffins.)
These taste perfect with a little pat of butter and a cup of coffee.
Banana Bran Muffins Recipe
Banana Bran Muffin Recipe
Ingredients
- 1 cup Kellogg's All Bran Wheat Original Cereal bran buds
- 1 cup of water heated to boiling
- 2 eggs
- 1 cup white sugar
- 1 medium ripe banana
- 1/4 cup canola oil
- 2 cups fat free buttermilk
- 1 cup and 1/4 of whole wheat flour*
- 1 cup and 1/4 of unbleached all purpose flour*
- 2 teaspoons and 1/2 baking soda
- 1/2 teaspoon salt
- 1 cup 100% bran flakes
Instructions
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Preheat your oven to 400 degrees.
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Boil 1 cup of water. Add the All Bran buds to the boiling water. Set aside.
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Mash one medium ripe banana.
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Mix the eggs, oil, sugar and mashed banana with a stand mixer.
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Combine flours, salt and baking soda in a separate container.
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With the mixer on low, slowly add the cereal/water mixture to the egg/sugar/banana/oil mixture.
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Add the buttermilk to the other liquid ingredients with the mixer on low.
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With the mixer still on low, slowly add the dry ingredients and mix well.
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Add the bran flakes, and continue to mix on low until well-combined.
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Bake in a muffin tin (pre-sprayed with cooking spray) at 400 degrees for about 20 minutes, until toothpick inserted comes out clean.
Recipe Notes
These muffins freeze nicely in fully cooked or batter form. Batter will keep in the refrigerator for up to two weeks.
You can use all whole wheat pastry flour if you wish - 2.5 cups (324 grams weighed on food scale)
Nutrition information is approximate and was calculated using a nutrition label generator. Each muffin is 3 PointsPlus on Weight Watchers.
This recipe yields two dozen muffins. They freeze beautifully – both in fully baked form and in raw batter. The batter can keep up to one week in the fridge as well.
Do you like to bake?
What recipes bring back family memories for you?
Krista says
Hi, I made these muffins this past weekend. they are easy to whip together and the whole family loves them which is great. thanks for such a great recipe.
Marjorie@APinchOfHealthy says
Yay! I am so happy to hear you enjoyed them Krista. 🙂 I make these all the time. Thanks for the feedback!
Eleanor L says
I have meant to tell you for the longest time how much I’m enjoying your blog! I’m making that chicken with salsa recipe tonight, in fact, although I didn’t slow cook.
I’ve been on WW since 2003, lost 48 pounds. The last couple years have been difficult for lots of reasons, and I got seriously unfocused and gained all but 10 of it back, but I have jumped back in with both feet. At my age (56) it’s not as easy as it used to be, but my goal is not a number now — it’s just feeling good about what I’m fueling my body with, trusting that at some point I’ll get off some of this weight again so I can zip up my jeans!
You look marvelous, and it’s clear that you have a great attitude and a great mindset, and have all the SMART things down pat.
Brava!
Marjorie @APinchOfHealthy says
Thanks so much! 🙂 And bravo to you for jumping back on plan.
Christy says
Can’t wait to try these! Yum!