These healthy banana bran muffins really do prove that healthy and nutritious can truly be delicious, also!

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.

White plate with four chocolate chip banana bran muffins in white liners and one tipped to the side.

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.

White plate with banana bran muffins in white liners, the muffin in front has a bite taken out and the liner is pulled off.

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.

White plate with banana bran muffins in white liners.

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Healthy Banana Bran Muffins

4.67 stars (54 ratings)


  • 2 tablespoons (28 g) butter, softened
  • cup (75 g) applesauce
  • ½ cup (106 g) granulated sugar
  • 2 large eggs
  • 3 medium ripe bananas, mashed
  • ½ cup buttermilk
  • 1 ½ cups (213 g) all purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 4 cups bran flakes
  • 1 cup (170 g) miniature semisweet chocolate chips


  • Preheat the oven to 350 degrees F.
  • 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.
  • 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.
Serving: 1 Muffin, Calories: 155kcal, Carbohydrates: 25g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 178mg, Fiber: 3g, Sugar: 11g

Recipe Source: adapted from Quick Cooking September/October 2002