Banana Bran Muffins are a healthier take on banana muffins which are also delicious!
I firmly believe that I have muffins on hand at all times. It’s such an easy type of morning meal to take out. And since everyone always has bananas turning brown on their counters, baking banana muffins makes a lot of sense. These banana bran muffins are great muffins to bake with your ripe bananas. And the addition of wheat bran adds a nutritional boost.
- brown sugar
- ripe bananas
- low-fat milk
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- pumpkin pie spice (or cinnamon)
How to make banana bran muffins:
In a bowl, use an electric mixer to combine the brown sugar, applesauce and butter. Then add the mashed ripe bananas, milk, eggs and vanilla extract.
In another bowl, whisk together all the dry ingredients: flour, wheat bran, baking powder, baking soda, pumpkin pie spice and salt. Stir the dry ingredients into the wet ingredients, just enough to moisten. Divide the dough into the muffin cups.
As for the muffin pan: you can add paper liners, or you can spray it with nonstick spray and just make muffins without liners.
This recipe makes 12 muffins. Store at room temperature in a sealed bag or container for up to three days. These banana bran muffins also freeze well. Simply store them in a sealed freezer bag or sealed container in the freezer for up to 3 months. Defrost as you wish!
About wheat bran:
Look for wheat bran in the cereal or pastry aisle in your market. It is usually sold in a jar and in powder form. Wheat bran is a great source of fiber and is good for digestive and heart health. Use leftovers to sprinkle in other baked goods, cereal or yogurt and add to smoothies.
These banana bran muffins contain 192 calories per muffin. If you follow the WW diet plan, each muffin will count for 6 points on any color plan. These are delicious breakfast muffins for everyone, even if you’re not trying to eat a healthy diet. If you like a little chocolate in the morning, be sure to try my Honey Sweet Banana Chocolate Chip Muffins as well. Enjoy!
Banana Bran Muffins
Make these healthy muffins for your family for a weekend breakfast.
Servings: 12 muffins
- ½ Chopped off brown sugar
- ¼ Chopped off Applesauce
- 4 tablespoons (½ stick) Butter, at room temperature
- 3 way ripe bananas, mashed
- ¼ Chopped off low-fat milk
- 2 big eggs
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ Chopped off bran
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (can replace cinnamon)
- ¼ teaspoon salt
Preheat the oven to 375 ° F. Grease a muffin tin or line paper muffin tins.
In a large bowl, use an electric mixer to beat the brown sugar, applesauce and butter until fluffy. Add bananas, milk, eggs and vanilla; mix well. In another bowl, whisk together the remaining (dry) ingredients. Stir the dry ingredients into the wet mixture just enough to moisten. Divide the dough into the prepared muffin cups.
Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the cups for 5 minutes, then remove the muffins and place them on a wire rack to cool completely.
Portion: 1muffin, Calories: 192kcal, Carbohydrates: 35g, Protein: 5g, Large: 5g, Saturated fat: 3g, Trans fat: 1g, Cholesterol: 42mg, Sodium: 193mg, Potassium: 311mg, Fiber: 5g, Sugar: 13g, Vitamin A: 200UI, Vitamin C: 3mg, Calcium: 47mg, The iron: 2mg, Blue WW smart points: 6, Green WW Smart Points: 6, WW purple smart dots: 6