Healthy Banana Bran Muffins

Banana Bran Muffins

*TWO more favorite recipes updated with new pictures and details:
Sweet and Sour Chicken (no exaggeration, this is Brian’s favorite meal of all stinkin’ time)
Creamy Skillet Macaroni and Cheese

I figured after the last post, I kind of owe you something on the higher end of the healthy-Richter-scale.

Enter these lovely little muffins. Healthy and hearty, the bran flakes make a sturdy yet moist base for a banana muffin that has a light hint of sweetness brought in by a smattering of chocolate chips.

Banana Bran Muffins

I’ve made batch after batch of these and now keep them in the freezer to pull out one-by-one for a quick snack. When school was in session, they were the perfect addition to a school lunch but now that the kids are home, I’m throwing these little wonders at them all day long in order to fill the bottomless pits that seem to be their feeding style these days.

Wonderful for breakfast or for snacking or for whatever you please, really, it’s nice to know that healthy and nutritious can truly be delicious, also.

Banana Bran Muffins

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Three Years Ago: Chocolate Cream Cheese Truffles

Healthy Banana Bran Muffins

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Ingredients:

  • 2 tablespoons butter, softened
  • 1/3 cup applesauce
  • 1/2 cup granulated sugar
  • 2 large 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 bran flakes
  • 1 cup miniature semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, cream together the butter, applesauce and sugar. Add the eggs, bananas and buttermilk and mix well. Add the flour, baking soda, salt, bran flakes and chocolate chips. Mix just until evenly moistened. The batter will be lumpy with a few dry streaks.
  3. Fill greased or paper-lined muffin cups 2/3 full. Bake for 16-18 minutes until a toothpick comes out clean. Remove to a wire rack to cool completely. Store the muffins in an airtight container for 1-3 days or freeze in a resealable freezer bag or airtight container for up to a month.
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Recipe Source: adapted from Quick Cooking September/October 2002