Healthy Banana Bran Muffins
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.
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.
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Three Years Ago: Chocolate Cream Cheese Truffles
Healthy Banana Bran Muffins
Ingredients
- 2 tablespoons (28 g) butter, softened
- ⅓ 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
Instructions
- 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.
Recommended Products
Recipe Source: adapted from Quick Cooking September/October 2002
73 Comments on “Healthy Banana Bran Muffins”
I halved this recipe and used a flax egg and vegan butter. I chopped up dark chocolate vs chips. This was very delicious. I like this recipe and I can use the plain bran flakes I don’t really enjoy this way.
Thanks for the recipe.
Thanks for this recipe. I’m excited to try it. Do you know, could you substitute honey for the sugar? And if so, would you use the same amount of honey as sugar? Also will it require extra baking soda if I use honey? I have read that honey can result in a denser bread. Thanks!
I haven’t tried subbing honey so I’m not sure, I’m sorry! I don’t know that you’d need extra baking soda – but you might need to alter the dry ingredients to compensate for the added moisture of honey.
I did not know you were a woman. I have been picturing a guy named “Mel” all these years. Oh well, I can adjust!
Any nutrition info on these? Specifically carbs and calories?
They are delicious!
Made these today using Raisin Bran and yogurt instead of Buttermilk and based on a prior post I added 1 tsp of cinnamon. I varied the sugar a bit using 1/4 cup white sugar and 1/4 cup Brownsugar Splenda…No other changes except my muffin tins are giant so the result was 15 instead of 24. Excellent praise from my guy!
These were so good!!! We subbed chopped pecans for chocolate chips because my daughter doesn’t like chocolate chips in muffins.
Beware of mistaking bran flakes for ground bran.. my muffins could knock someone out that’s how dense they are.
Awesome muffins!!!! Loved by my 5 yo grandson and 64 yo hubby!!
Thanks, Lynne!
I’m looking for receipts with nutritional facts..
Do you crush the bran flakes for the Healthy Banana Bran Muffins?
I don’t crush them but you can if you want them in smaller pieces.
Delicious muffins. My boys say it is there favorite.