Whole Grain Banana Bran Muffins
Nutritious honey banana bran muffins packed with fiber, healthy fats, and a boost of protein. These incredible, naturally sweetened banana bran muffins come together in just 30 minutes and make a wonderful, nourishing breakfast or snack! Top with a little butter, honey, and sea salt for the perfect morning.
Servings 12 muffins
Calories 229cal
Ingredients
- Wet ingredients
- 3 medium ripe bananas (330 grams), mashed
- ⅓ cup (112 grams) honey
- 2 large eggs, at room temperature
- ¾ cup (180 grams) unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 ½ cups (180 grams) whole wheat pastry flour or white whole wheat flour
- 1 cup (54 grams) wheat bran
- 3 tablespoons flaxseed meal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Butter
- ¼ cup (56 grams) salted butter, melted (or sub melted virgin coconut oil)
- Mix-ins
- ½ cup (56 grams) chopped raw walnuts, plus 3 tablespoons for sprinkling on top
Instructions
- Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
- In a large bowl, whisk together the wet ingredients: mashed bananas, honey, eggs, milk, and vanilla extract until smooth and well combined.
- In a separate large bowl whisk together the dry ingredients: whole wheat pastry flour, wheat bran, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Stir in melted butter, mixing again until smooth and well combined. Fold in the walnuts.
- Divide batter evenly into muffin liners and sprinkle with extra walnuts. Bake for 15 to 20 minutes or until the toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 to 10 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter, honey and a sprinkle of sea salt on top. Enjoy!
Notes
To make nut-free: omit the walnuts.
To make dairy-free: simply use melted vegan butter or coconut oil instead of butter, and dairy-free milk.
To make vegan: follow the dairy-free swaps, use maple syrup instead of honey, and then use 2 flax eggs instead of regular eggs.
See the full post for tips, tricks, and easy ways to customize these muffins!
Nutrition
Serving: 1muffin | Calories: 229cal | Carbohydrates: 30.5g | Protein: 5.4g | Fat: 11.2g | Saturated Fat: 3.8g | Fiber: 5.7g | Sugar: 12.2g