I keep a batch of these muffins in my freezer 24/7! They are perfect for breakfast on the go, and my husband loves to grab one on his way to school. They are soo delicious and I love that the recipe uses cereal! I always make mine with regular bran flakes but raisin bran would be yummy too! This recipe is a keeper…promise!
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Banana Bran Muffins are the perfect breakfast or on-the-go snack that is also freezer friendly!
- 1/2 cup butter , softened
- 2/3 cup granulated sugar
- 2 large eggs
- 3 bananas , ripe and mashed
- 1/2 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 cups bran cereal (or raisin bran cereal)
- 1/2 cup chopped pecans , optional
In a large bowl, cream butter and sugar together.
Add the eggs, bananas and buttermilk.
Combine the flour, baking soda and salt; stir into creamed mixture just until moistened.
Fold in the cereal and pecans if using. Batter will be really chunky from the cereal--that's normal!
Fill greased muffin cups full (batter will be chunky).
Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
*These are easy to freeze and taste great when you pull one from the freezer and microwave for 20 seconds.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Adapted from here.
Charlene Sidlo says
June 1, 2015 at 10:10 amDelicious
DMarie says
May 14, 2016 at 12:11 amAbsolutely delicious ?! I added 2 oz of applesauce, vanilla extract, and substituted cereal with honey bunches of oats and used 1% milk. Nice and moist ?. Thank you so much, Taste Better From Scratch!
DMarie
Amy Miller says
February 23, 2018 at 5:56 pmHow much flour for this recipe? I’m hoping you meant 1 1/2 c. flour. My muffins are cooling right now 🙂
Kathy says
November 19, 2018 at 1:55 pmIs that bran flakes or All Bran cereal?
Lauren Allen says
November 20, 2018 at 3:02 pmBran flakes 🙂
Michele says
January 5, 2019 at 3:01 pmHi Lauren – the muffins look great! I’m looking forward to trying out the recipe 🙂
3 questions:
1. How much cup-wise are the 3 bananas? I googled it, and got 1/3 cup per banana – would 1 cup be correct for your recipe?
2. Have you tried with unfrozen bananas? Because they have a different texture than mashed bananas…
3. Would oat flour work instead of regular flour?
Thanks!
Lauren Allen says
January 6, 2019 at 6:15 pmHi Michele,
1. I think 1 cup sounds like a pretty good approximation
2. Fresh older bananas are best, frozen will work as well.
3. I haven’t tried this but you will need to be carefull about the ratio of oat flour to all-purpose flour. Here’s a resource that might help.
Michele says
January 12, 2019 at 8:48 amThanks very much Lauren, I appreciate your quick and helpful reply!
Christine says
January 17, 2019 at 9:14 pmThese look great . What is the serving? Is that for one muffin or all 12?
Lauren Allen says
February 8, 2019 at 11:45 amHi Christine,
One serving is one muffin!
Liz says
January 29, 2019 at 7:48 pmA definite KEEPER recipe!