Best Banana Bran Muffins Recipes

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BANANA BRAN MUFFINS



Banana Bran Muffins image

Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!

Provided by Janet

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 12

½ cup butter, softened
½ cup brown sugar
3 bananas, mashed
¼ cup milk
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
½ cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
  • In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
  • Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.4 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 265.5 mg, Sugar 13 g

INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA



Incredible Oat Bran Muffins, Plain, Blueberry or Banana image

I looked and I can't believe no one has posted this recipe here yet!! This is different from all the other recipes here, is not very dense and is not too sweet, allowing the wonderful bran flavor through. This came off the back of a quaker oat bran hot cereal box. Only 120 calories per muffin!

Provided by Gods_sugarcookie

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups oat bran hot cereal, uncooked (I use Quaker)
1/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup honey (I haven't tried molasses yet) or 1/4 cup molasses (I haven't tried molasses yet)
2 tablespoons vegetable oil

Steps:

  • *Blueberry or banana variations are at bottom.
  • Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
  • Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
  • Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
  • *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
  • These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.

CHUNKY BANANA BRAN MUFFINS



Chunky Banana Bran Muffins image

Provided by Ina Garten

Time 40m

Yield 10 to 12 muffins

Number Of Ingredients 15

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
  • Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
  • With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

BRAN BANANA MUFFINS



Bran Banana Muffins image

Several years ago I experimented with a banana muffin recipe by adding bran cereal. I loved the results and have been making this flavorful version ever since. Try replacing the chocolate chips and nuts with chopped dates for a delicious change of pace. -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Time 1h

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
3 medium ripe bananas, mashed
1/2 cup buttermilk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
4 cups raisin bran
1 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. , Fill greased or paper-lined muffin cups two-thirds full. 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.

Nutrition Facts : Calories 199 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.

QUICK OAT BRAN AND BANANA MUFFINS



Quick Oat Bran and Banana Muffins image

A delicious way to add healthy oat bran to your diet. I like the chopped bananas in these, rather than the usual mashed, as I like running across the small bits of banana. This is a recipe from Bon Appetit that I have changed somewhat to suit my taste.

Provided by GaylaJ

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 cup oat bran
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
2 large ripe bananas, peeled and chopped

Steps:

  • Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
  • Combine first 6 ingredients in a large bowl.
  • Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
  • Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
  • Divide batter evenly among muffin cups.
  • Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
  • Transfer to rack to cool.

HEALTHY BANANA BRAN MUFFINS



Healthy Banana Bran Muffins image

This recipe REALLY made 12 muffins and they're only 125 calories a piece, not to mention, they taste great.

Provided by roxygibbs

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups bran flakes
1 cup mashed ripe banana (3 medium)
1/2 cup milk (i used skim)
1 egg
3 tablespoons vegetable oil
1 cup flour
1/4 cup sugar (i used 4 packages of Splenda)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg (i used a little nutmeg and 1/4 t cinnamon)
1/4 cup chopped walnuts (i added, but it's optional)

Steps:

  • Preheat oven to 400 degrees. Grease or paper line muffin cups (i sprayed).
  • Combine cereal, bananas, milk, egg and oil in bowl; mix well. Let stand 5 minutes; stir to break up cereal.
  • Combine flour, sugar (sweetner), baking powder, baking soda, spices and nuts (if using) in separate bowl.
  • Add flour mixture all at once to cereal mixture, stirring just until moistened.
  • Divide evenly among prepared muffin cups, which comes to about a heaping tablespoon per muffin.
  • Bake 20-25 minutes or until tester inserted in center comes out clean.
  • Serve warm (room temp is OK too).

Nutrition Facts : Calories 139.7, Fat 6, SaturatedFat 1, Cholesterol 19.1, Sodium 158.7, Carbohydrate 19.8, Fiber 1.6, Sugar 6.6, Protein 2.9

BANANA, CARROT, APPLE, OAT BRAN MUFFINS



Banana, Carrot, Apple, Oat Bran Muffins image

Make and share this Banana, Carrot, Apple, Oat Bran Muffins recipe from Food.com.

Provided by dana_haz

Categories     Breakfast

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 cup oat bran
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/2 cup milk or 1/2 cup soymilk
1/2 cup shredded carrot
1/2 cup shredded apple
2 mashed bananas

Steps:

  • Mix first four dry ingredient together in a small bowl.
  • Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
  • Add the dry mixture to the wet mixture until well combined.
  • Add vegetable/fruits to mixture.
  • Bake at 400°F for 18 minutes or until dry in the middle.

Nutrition Facts : Calories 173, Fat 6.5, SaturatedFat 1.2, Cholesterol 32.4, Sodium 172.9, Carbohydrate 28.2, Fiber 2.3, Sugar 12, Protein 4.1

BANANA BRAN MUFFINS



Banana Bran Muffins image

Our four daughters love these spiced moist muffins. With a little help from myself or my mom, the girls are all learning to be great cooks.

Provided by Taste of Home

Time 25m

Yield 2 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
2 eggs
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas (2 to 3 medium)
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

QUICK OAT BRAN AND BANANA MUFFINS



Quick Oat Bran and Banana Muffins image

Provided by Cynthia Paige Ward

Categories     Bread     Breakfast     Brunch     Bake     High Fiber     Banana     Pecan     Oat     Healthy     Bon Appétit     North Carolina     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 11

1 1/4 cups all purpose flour
1 cup oat bran
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup (1/2 stick) butter, melted
2 egg whites
1 teaspoon vanilla
2 ripe bananas, peeled, chopped
1 cup chopped pecans

Steps:

  • Preheat oven to 400°F. Grease twelve 1/3-cup muffin cups or line with paper muffin cups. Combine first 5 ingredients in large bowl. Whisk milk, butter, egg whites and vanilla to blend in medium bowl. Add milk mixture to dry ingredients, stirring until just combined. Mix in bananas and 1/2 cup pecans. Divide batter among prepared muffin cups. Sprinkle remaining pecans over each muffin. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.

HEALTHY BREAKFAST OAT BRAN BANANA NUT MUFFINS (NO SUGAR) SUPER S



Healthy Breakfast Oat Bran Banana Nut Muffins (No Sugar) Super S image

Healthy muffins with no sugar and good protein. It's an extremely easy recipe, but I added lots of tips to the directions so don't be scared off. I was just being descriptive to help out new cooks (I found that beneficial when I dove into the world of clean eating and leaning to cook). Don't expect a sweet desert muffin, but more of a breakfast muffin with sweetness from the apple pieces. Don't get me wrong, these muffins are DELISH! To make nut-free just substitute the peanut butter for 2 tablespoons of apple sauce or 2 tablespoons of a neutral oil (grapeseed, vegetable, canola)m use raisins or other fruit instead of the walnuts, and regular milk for the almond milk. This recipe is vegetarian, but can be made vegan by omitting the yogurt and using 1/4 cup of apple sauce instead (you can use the applesauce for the oil replacement & yogurt replacement in the same batch) and use egg replacer for the eggs (or 3 tbsp ground flax to 6 tbsp water - mix and let stand 2 minutes). If replacing the egg, add 1/4 cup of moisture in. You can do this in many ways. For example, you can use either fruit (blueberries, strawberries, raspberries, etc.), vegan yogurt, applesauce (yes, more applesauce), more mashed banana, soy/almond/coconut milk or a combination of all of these.

Provided by Rachael Chef1802628

Categories     Quick Breads

Time 37m

Yield 12 medium muffins, 12 serving(s)

Number Of Ingredients 11

2 1/4 cups oat bran
1 tablespoon baking powder
1 1/2 tablespoons cinnamon
1/8 cup pecans (optional) or 1/8 cup almonds, etc. (optional)
1/2 teaspoon allspice (optional) or 1/2 teaspoon apple pie spice (optional)
1/2 cup soymilk or 1/2 cup coconut milk
2 tablespoons all-natural crunchy peanut butter (Substitutions provided in the recipe description)
1/4 cup Greek yogurt (Substitutions provided in the recipe description)
2 eggs (Substitutions provided in the recipe description)
1 medium gala apples, roughly peeled and diced into small chunks (equaling about 1/3 cup diced apple and can be omitted or replaced with any kind of fruit, Optional )
1 cup mashed banana, which is roughly 4 medium bananas. use defrosted overripe banana for the best results

Steps:

  • Preheat the oven to 375 degrees Fahrenheit . Grease or spray your muffin pan if you are not using paper muffin cups.
  • Put all the dry ingredients (the first 5 ingredients listed above are all the dry ingredients) into a large mixing bowl and mix with a spoon (doesn't matter what kind of spoon) until well combined.
  • Add the chopped gala apple to the large mixing bowl containing all the dry ingredits and give it a quick stir and a couple folds. Don't spend too much time mixing it because it will be mixed again later on in the recipe. Set this bowl aside. It will not be needed again until step 7 of the recipe.
  • In a medium mixing bowl, add the almond milk and crunchy peanut butter. Whisk with a fork until the peanut butter is blended with the milk. It doesn't take very long to do. As a note, the substitutions for the peanut butter and almond milk are in the recipe description. If you are using any kind of dried fruit including raisins, then put them in with the wet ingredients now. That way they will start soaking up some liquid and plumping a bit.
  • Mix in the Greek yogurt (I use 0% fat to keep the recipe low calorie, but high protein) and the 2 eggs to the medium mixing bowl containing the milky, peanut butter deliciousness. Mix to combine well.
  • Add the well-mashed banana to the bowl with the rest of the wet ingredients and mix until combined. Sometimes I break the bananas into chunks and pop them into the Magic Bullet for 2 seconds instead of mashing them because I'm lazy like that. Overripe bananas provide the sweetness to these muffins. Using frozen bananas (defrosted before being mashed) adds a ton of moisture to this recipe. Frozen, overripe bananas are great to have on hand. You can use overripe (not frozen) bananas and this recipe will still work out. It's pretty forgiving that way. Even if you bananas are yellow they will work, but you'll have to try this recipe in the future when you have your frozen overripe bananas ready and you'll see what I mean. It takes it to a whole new level!
  • In a circular motion, pour the wet ingredients into the bowl of dry ingredients. Instead of just dumping the wet ingredients in I like to pour it around because apparently too much mixing of muffin batter will make them hard (dense) and starting off with a somewhat even coat of wet on top of dry will allow for less mixing and, therefore, lighter muffins. But, hey, if you want to knock yourself out and dump it all in then go for it! Don't let me cramp your style, but if you do that, then please don't say my muffin recipe leads to dense muffins :).
  • Mix with a spoon until the wet and dry ingredients are blended. Try not to stir them too much, but just enough until the ingredients are mixed. Let it stand for roughly 2 to 3 minutes. I like doing this because it gives a little bit of time for the oat bran to moisten up a tiny bit more. I usually set the bowl aside while I get the muffin cups ready. I have a hard time separating those little buggers so by the time the cups are ready it's been about 2 minutes. After the batter sits for just a few minutes, it's now time to start filling the pan which will be described in the step below.
  • These muffins don't rise very much. Maybe about a 1/4 inch to a maximum of 1/2 inch. Fill your muffin cups accordingly. I usually get anywhere from 14 to 16 medium muffins. You can get 12 large ones. I'm not fancy so I use a soup spoon and heap it up with batter to fill each cup. I've heard of people using ice cream scoops and go for it if you have one on hand. I don't like doing dishes too much so the soup spoon I used to mix the ingredients words great for me!
  • Place the muffin pan on the middle rack and bake at 375 for 20 to 25 minutes or until the tops starts to brown just a tad and a toothpick comes out clean. Make sure to keep an eye on these babies because every oven is different. I put on a timer, but if it hasn't gone off yet and I start smelling them from the next room I'll go take a quick peak.
  • Once they are done, remove from the oven. Put the individual muffins onto a cooling rack so that the bottoms do not continue cooking and get hard. The muffin top will have a nice crunch and the inside will be nice and moist with bursts of sweetness coming from the apple pieces. The oat bran will have the consistency of cooked steel oats; a chewy texture. Yum! Now, keep in mind that the integrity of these muffins are to be healthy, so don't be expecting the sweetness and gooey, cakey insides like what you would get out of a chocolate chip muffin or banana bread muffin. If you don't care about the health factor then go ahead and add some chocolate chips and sugars. I won't be offended! I've only used paper muffin cups for this recipe and I found that when I ate them before they cooled that they stuck just a tiny bit to the paper (not too much, though). Later in the evening once they completely cooled they stopped sticking. Just a tip -- .

BANANA ALL BRAN MUFFINS



Banana All Bran Muffins image

Make and share this Banana All Bran Muffins recipe from Food.com.

Provided by Dieting Duo

Categories     Quick Breads

Time 26m

Yield 12 muffins, 1 serving(s)

Number Of Ingredients 12

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1/4 teaspoon cinnamon
1 cup all-bran cereal
1 cup skim milk
1 large mashed banana
2 egg whites
3 tablespoons vegetable oil
1/2 cup walnuts
1/2 cup raisins

Steps:

  • In a large bowl, put the baking powder and flour. In a smaller bowl, mix the beaten egg, the All Bran, the milk, mashed banana, and the vegetable oil. Let this mixture soak for five minutes and then add to first mixture. Mix together and then add walnuts and raisins. Bake in a preheated 350 degree oven for 20 minutes.

Nutrition Facts : Calories 2091.2, Fat 84.6, SaturatedFat 10, Cholesterol 4.9, Sodium 2301.9, Carbohydrate 319.8, Fiber 31.4, Sugar 137.8, Protein 50.4

BANANA RAISIN BRAN MUFFINS



Banana Raisin Bran Muffins image

This is a recipe I found on the back of a Roger's Wheat Bran bag, only I tweaked it a little, and the results were fantastic!

Provided by Megohm

Categories     Breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
1/3 cup brown sugar, plus
1 tablespoon brown sugar
1/2 teaspoon vanilla
2 small bananas, mashed
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Steps:

  • *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
  • Preheat oven to 375 degrees.
  • Mix together wheat bran and buttermilk; let stand ten minutes or so.
  • Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
  • Mix together flour, baking soda, baking powder and salt.
  • Add to first mixture and stir until just blended.
  • Add raisins and spoon into greased or lined muffin tins.
  • Bake for 15-20 minutes and enjoy! :).

Nutrition Facts : Calories 182.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 263.3, Carbohydrate 29.4, Fiber 4, Sugar 13.7, Protein 3.8

BANANA NUT BUTTERMILK ALL BRAN MUFFINS



Banana Nut Buttermilk All Bran Muffins image

This recipe was developed with Kellogg's All Bran cereal I have never used any other bran cereal for this so I cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my recipe#184305 for the topping mixture.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup brown sugar, packed
1/2 cup white sugar
1 cup hot buttermilk (heat in microwave until hot)
1 cup all-bran cereal
1 large egg
1/2 cup vegetable oil
3/4 cup pureed banana (1 cup is okay also)
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2-1 teaspoon cinnamon (optional)
1 cup raisins (optional)
1/2 chopped walnuts (optional)

Steps:

  • Set oven to 375 degrees F.
  • Set the oven rack to second lowest position.
  • Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
  • Set the muffin trays on a baking sheet (the baking sheet is optional).
  • In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
  • Meanwhile puree the banana.
  • After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
  • Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
  • Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
  • Fold in nuts and raisins (if using).
  • With an ice cream scoop, divide the batter evenly between the muffin cups.
  • Bake about 22-28 minutes or until muffins test done.
  • *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.

Nutrition Facts : Calories 242.7, Fat 10.1, SaturatedFat 1.5, Cholesterol 16.3, Sodium 268.9, Carbohydrate 36.5, Fiber 2.2, Sugar 20.3, Protein 3.6

CHOCOLATE BANANA BRAN MUFFINS



Chocolate Banana Bran Muffins image

So easy to make, these treats are healthy but still satisfy my chocolate-loving family. Stir in raisin bran instead of bran flakes for a little extra flavorful fun. -Tracy Chappell, Hamiota, Manitoba

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bran flakes
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1/3 cup canola oil
1/4 cup buttermilk

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Stir in bran flakes. In another bowl, whisk eggs, bananas, oil and buttermilk until blended. Add to flour mixture; stir just until moistened., Fill foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 12-14 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 278mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MOIST JUMBO BANANA WHEAT/OAT BRAN MUFFINS



Moist Jumbo Banana Wheat/Oat Bran Muffins image

Moist and flavorful these can be made with oat or wheat bran depending on what you have. You can put your choice of nuts (my fav is walnuts) or dried fruit and vary the amount of mashed banana and they still come out great. Since I started using this recipe 5 years ago, I have kept these muffins on hand in our freezer. I save my brown bananas, freeze them and when I get a good amount puree them in my cuisinart so I can triple the batch of muffins. You can also make these as regular size muffins. The batch would make 12 muffins and bake time would decrease to 15 minutes or so.

Provided by RussianMama

Categories     Quick Breads

Time 48m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 14

1 eggs or 1 egg substitute
3/4 cup light brown sugar
1 1/3 cups mashed bananas
1/2 cup nuts (optional) or 1/2 cup dried fruit (optional)
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup oat bran or 1/2 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
nonstick cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
  • Mash ripe bananas with fork or puree in food processor.
  • Chop nuts or dried fruit, if using.
  • In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
  • In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
  • Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
  • Place into muffin cups immediately and put into oven.
  • Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.

BANANA BRAN MUFFINS



Banana Bran Muffins image

Provided by Food Network

Time 1h25m

Yield 12 servings

Number Of Ingredients 13

1 1/3 cups white whole-wheat flour (see Cook's Note)
1/2 cup bran flakes
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
1/2 cup sour cream
2 ripe medium bananas, mashed
2 large eggs
1 teaspoon pure vanilla extract
Turbinado sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, bran flakes, baking powder, cinnamon, salt and baking soda in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture to the flour mixture and gently fold until just incorporated (a few lumps are OK). Evenly divide the batter among the muffin cups; sprinkle with turbinado sugar. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days. Copyright 2016 Television Food Network, G.P. All rights reserved

BEST BANANA BRAN MUFFINS



Best Banana Bran Muffins image

I like this recipe because it only calls for 2 large ripe bananas. Often that is all I have left! This is a moist, tasty muffin.

Provided by carol in Tbay

Categories     Quick Breads

Time 30m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 10

2 large ripe bananas (or 3 med. size)
1/2 cup vegetable oil
1 cup brown sugar (or 1/2 c. of 'Splenda' brown sugar)
1 1/4 cups plain yogurt
1 teaspoon baking soda
2 eggs
1 cup flour
2 cups natural bran, powdery stuff. you can also buy just the right amt. at the bulk store (Quaker green box)
1/2 cup light raisins or 1/2 cup craisins
1/4 cup sunflower seeds

Steps:

  • Add the baking soda to the yogurt in a larger cup or bowl. Set this aside.
  • Beat eggs, oil ,mashed bananas and sugar.
  • Combine the flour, bran, raisons and sunflower seeds. Add the yogurt/soda mixture to the egg, bananas, then add the flour. Put into paper-lined large muffin tins and bake at 400 degrees for 18 to 20 minutes.

BANANA OAT BRAN MUFFINS WITH NO ADDED SUGAR



Banana Oat Bran Muffins With No Added Sugar image

Yummy muffins with only fruit as the sweetener. Also, no flour only oat bran. This is the second recipe I have tried from "Sweet & Natural; Desserts without sugar, honey, molasses or artificial sweeteners" by Janet Warrington. This is definitely not a cupcake, but a good solid muffin with good nutrition. My kids liked them with jelly or a little spray butter (Hey, we can't eat perfectly ALL the time!). Dense and moist these are a nice breakfast or snack. I used frozen banana because I have a ton of bananas in my freezer, plus I think it mashes more easily. But feel free to use what you have!

Provided by ladypit

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 cups oat bran
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup mashed banana
1/2 cup skim milk
2 egg whites
2 tablespoons oil
1/2 cup raisins

Steps:

  • Preheat the oven to 425°F Spray your muffin cups with cooking spray.
  • Combine the dry ingredients in 1 bowl.
  • In another mix the banana, the milk, egg whites, and oil together until they are well combined.
  • Add the wet to the dry and mix until it is combined. Then add the raisins and combine.
  • Put them into the muffin tins.
  • Bake for 18-25 minutes or until golden.

BANANA-WALNUT BRAN MUFFINS



Banana-Walnut Bran Muffins image

These whole-wheat muffins are lower in fat than regular, partly thanks to reduced-fat sour cream. We think it also adds wonderful tenderness and flavor.

Provided by Food Network Kitchen

Time 1h5m

Yield 12 muffins

Number Of Ingredients 16

Cooking spray
1 1/4 cups whole-wheat pastry flour or white whole-wheat flour
1/2 cup bran flakes
1/3 cup plus 1 tablespoon walnuts, toasted and finely chopped
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Fine salt
1/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
2/3 cup packed light brown sugar
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
2 ripe medium bananas, mashed
2 large eggs
1 teaspoon pure vanilla extract
Turbinado sugar for sprinkling, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
  • Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
  • Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 260 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams

FANTASTIC BANANA BRAN MUFFINS



Fantastic Banana Bran Muffins image

This is a fantastic muffin that bakes out very high and moist, I have even added a finely chopped large apple into the flour mixture. If you prefer a sweeter muffin then add in more brown sugar. You can use 1-1/3 cup cake and pastry flour instead of all-purpose flour.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 cup large flake oats (not quick)
1/2 cup natural bran
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup vegetable oil
1/2-3/4 cup brown sugar
1 cup ripe mashed banana (mash with fork)
1/2 cup buttermilk or 1/2 cup sour milk
2 tablespoons molasses or 2 tablespoons corn syrup
3/4 cup raisins
1/3 cup chopped nuts

Steps:

  • Set oven to 350 degrees.
  • Line 12 muffin tins with paper liners.
  • In a bowl, whisk flour, oats, bran, baking powder, baking soda and salt.
  • In another bowl, whisk egg, oil and brown sugar together.
  • In a small bowl mix together the mashed banana, buttermilk and molasses; add/mix into the oil mixture to combine.
  • If you are adding in a chopped apple, peel the apple now, then mix it in with the flour mixture.
  • Make a well in the center of the flour mixture.
  • Add in the banana/oil mixture into the flour mixture; stirring only to combine (do not overmix, don't worry about any lumps).
  • Gently stir in raisins and nuts.
  • Divide evenly between prepared muffin cups (almost to the top).
  • Bake for 20-22 minutes, or until muffins tops spring back when lightly touched, and a toothpick comes out clean when inserted in the center of the muffin.

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