Banana Bran Muffins
Moist, healthy banana bran muffins made with yogurt, honey and ripe bananas. Good for you and super yummy for filling breakfasts and snacks!
Prep: 15 minutes
Cook: 32 minutes
Total: 47 minutes
Servings: 12 muffins
Ingredients
- ⅔ cup walnut halves
- 1 cup whole wheat flour*
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup mashed ripe banana about 3 medium bananas
- ½ cup honey
- ⅓ cup nonfat plain Greek yogurt at room temperature
- ¼ cup canola oil or light olive oil
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2½ cups wheat bran
- ½ cup additional mix-ins of choice: dark chocolate chips, raisins, or golden raisins, or fresh or frozen blueberries (if using frozen, do not thaw first)
Instructions
- Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
- Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
- In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
- Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
- Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
- Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
- Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.
Notes
- *We love the hearty texture of using 100% whole wheat flour, but if you'd like a slightly lighter texture, use all-purpose flour instead. Keep in mind though, bran muffins are very hearty by nature of the wheat bran itself, so if you are looking for a melt-in-your-mouth cake-like muffin, you may want to try one of these other muffins recipes instead.
- TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 1 week.
- TO FREEZE: Individually wrap muffins in plastic wrap, and freeze them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Nutrition
Serving: 1(of 12); without mix-insCalories: 300kcalCarbohydrates: 56gProtein: 12gFat: 12gSaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgPotassium: 758mgFiber: 23gSugar: 15gVitamin A: 59IUVitamin C: 2mgCalcium: 66mgIron: 6mg
