Banana Bran Muffins
I have been experimenting with bran muffin recipes for years and I believe this one is a great mix of healthy, moist, kid-friendly, and delicious. I always keep a batch of banana bran muffins in my freezer for lunches or snacks for my family (see freezing instructions below)!
Muffins like these are my go-to quick snack and my husband loves to grab one on his way to work. This recipe uses all bran or bran flakes cereal. You could even use raisin bran cereal if you love raisins in your bran muffins!
How to make banana bran muffins:
- Cream butter and sugar in a large bowl.
- Add eggs, bananas, buttermilk.
- Combine dry ingredients in separate bowl.
- Stir into banana mixture and fold in all bran cereal.
- Fill muffin tins
- Bake at 350 degrees.
How to make these bran muffins healthier:
- substitute ¼ cup applesauce for 1 of the eggs in the recipe.
- Use skim milk (and add 1 tablespoon of vinegar or lemon juice) instead of buttermilk
- Substitute half the flour with whole wheat flour
- Use ¼ cup flour instead of ½ cup
Ways to adapt this recipe:
- Add nuts (your favorite kind, chopped)
- Add raisins or craisins
- Add shredded carrot or zucchini (a small handful, with moisture mostly removed)
- Add mini chocolate chips
- Add 1 tablespoon of orange zest
Storing and Freezing Bran Muffins:
Store banana bran muffins covered at room temperature or in the refrigerator. Banana bran muffins also freeze very well! To freeze, first allow the muffins to cool completely. Then place them in a freezer ziplock bag and freeze for up to 3 months.
To thaw the frozen muffins, allow them to come to room temperature or place one muffin in the microwave for 20 seconds.
Do you love Healthy Muffins? Try these popular muffin recipes:
- Skinny Pumpkin Muffins
- Skinny Banana Bread Muffins
- Chocolate Chip Muffins
- Chocolate Chip Zucchini Muffins
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Recipe
Banana Bran Muffins
Ingredients
- 1/2 cup butter , softened
- 2/3 cup granulated sugar
- 2 large eggs
- 3 large bananas , ripe, mashed
- 1/2 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 2/3 cups all bran or 4 cups bran flakes or raisin bran
- 1/2 cup chopped pecans , optional
Instructions
- Prepare a standard muffin tin with liners or spray lightly with non-stick cooking spray.
- In a large bowl beat the butter and sugar together well.
- Add the eggs, bananas and buttermilk and mix to combine.
- In a separate bowl, stir together the flour, baking soda and salt; add to banana mixture along with bran cereal and stir just until moistened.
- Divide the batter evenly between the muffin cups.
- Bake at 350° for 16-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Notes
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I first shared this recipe March 2013. Updated July 2019.
I had to substitute a few ingredients to avoid going to the store, and YUM! Coconut oil for butter, brown and coconut sugars, and I used up the last of wheat, bread & gluten-free flours in my pantry. I did have to bake an extra 5 mins, and YUM!
Delicious! I used Fiber One (whole not crushed), two bananas because that’s all I had, 2 teaspoons of açaí seeds to amp up the fiber, and a touch of cinnamon. I will definitely make these again – great texture and flavor.
Great recipe! My husband loves them. I use 1/3 cup of sugar and a dash of maple syrup to round out the sweetness, and also added some cinnamon. I might use whole wheat flour next time to add more fiber.
I made these muffins with no sugar and used Fibre one cereal which is healthier than bran flakes and used organic flour and organic rolled oats 1/2 and 1/2 super delic. I also used real maple syrup instead of sugar
Fantastic muffins! I added a little honey and vanilla for personal taste. My husband and sons are gobbling them down right now while the muffins are still warm. This recipe is a keeper for me!
These are very delicious and moist. I added 1/2 cup each of raisins and almonds and also 1 tsp. of cinnamon. Thanks for sharing this recipe!
Second time making them…sooooo good. Didn’t change a think.
Yes, turned out great. I love using substitutions for my needs. I used 1 large egg & applesauce. I am allergic to dairy, so I used my unsweetened coconut milk with vinegar. I also used stevia!!
Thank you so much,
Lois Spencer
This was a super recipe and easy to substitute. I used half whole grain pancake mix and half flour, I put my raisin bran in the blender, and used regular milk with vinegar, plus I added some molasses, about 3 tablespoons, and they came out great. In reply to Lindsey, I don’t see why not substitute wheat bran, I was going to use flaxseed but did not find it in time so raisin bran was great.
Can you substitute wheat bran for the bran flakes?
I used raisin bran and was going to use flaxseed, wheat germ is probably a great addition.