Banana Bran Muffins
When I was young the only muffins my mum ever made were bran muffins. These banana bran muffins are my take on the humble bran muffin from my childhood, and they are delicious... as declared by my kids!
Why This Recipe Works
- Wheat bran: A source of insoluble fibre which is linked to health benefits
- Delicious
- Freeze and defrost well so you can make them in advance
- Great for lunchboxes
Ingredients you will need
To make my banana bran muffins you will need:
- wheat bran
- plain flour
- brown sugar
- baking powder
- cinnamon
- bananas
- egg
- milk
- vanilla extract
- butter
Ingredient Notes and Substitutes
- Wheat bran: Can be substituted with oat bran
- Bananas: These need to be nice and ripe
- Brown Sugar: This can be substituted for any granulated sugar.
- Butter: This can be substituted for a mild flavoured olive oil, coconut oil, rice bran oil.
- Banana: Mashed banana can be substituted with applesauce for an apple bran muffin.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my banana bran muffin recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees Celsius. (360 Fahrenheit). Melt your butter.
Step one: In a large mixing bowl add all the dry ingredients, wheat bran, flour, baking powder, cinnamon, and brown sugar. Use a fork or whisk to combine the dry ingredients.
Step two: In a smaller bowl, mash your bananas, then add the remaining wet ingredients, milk, egg, vanilla extract and melted butter. Use a fork or whisk to combine your wet ingredients.
Step three: Add your wet ingredients to the dry ingredients, fold together until your banana bran muffin mix is just combined.
Step four: Portion into 12 cup muffin tray. I used reusable silicone muffin cups.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step five: Bake for 15-20 minutes until the muffins have risen and spring back when you press in the centre of the muffin.
Enjoy!
Top Tips
Here is how you can make these banana bran muffins perfectly every time!
- Ripe Bananas: Make sure your bananas are super ripe, the browner and squishier the better for this recipe.
- Gently Does it: Combine the wet and dry ingredients gently, being careful not to over-mix the batter, this will give you lovely soft muffins.
FAQs
Once completely cooled your bran muffins can be stored in an air-tight container at room temperature for up to three days.
Yes, bran muffins can be frozen in an air-tight container or wrapped in cling wrap. To defrost just sit on the bench top. They will also defrost well in a lunchbox.
Related recipes section
My kids absolutely love muffins in their lunch boxes, here are a few of their favourites that your family might enjoy too.
- Savoury Muffins: Vegetable and Cheese
- Pear Muffins
- Simply the best Blueberry Muffins
- Mini Muffins: With chocolate Chips
- And for the little ones: Baby Led Weaning Muffins, Baby Banana Muffins
Banana Bran Muffins
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 1 cup wheat bran 60 grams
- 1 cup plain flour
- ½ cup brown sugar 75 grams
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 bananas (medium, mashed) 180 grams
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 50 grams butter (melted)
Instructions
- Preheat your oven to 180 degrees Celsius. (360 Fahrenheit)
- In a large mixing bowl add all the dry ingredients, wheat bran, flour, baking powder, cinnamon, brown sugar. Use a fork or whisk to combine the dry ingredients.
- In a smaller bowl, mash your bananas, then add the remaining wet ingredients, milk, egg, vanilla extract and melted butter. Use a fork or whisk to combine your wet ingredients.
- Add your wet ingredients to the dry ingredients, fold together until your banana bran muffin mix is just combined.
- Portion into 12 cup muffin tray. I used reusable silicone muffin cups.
- Bake for 15-20 minutes until the muffins have risen and spring back when you press in the centre of the muffin.
- Enjoy.
Notes
- Make sure your bananas are super ripe, the browner and squishier the better for this recipe.
- Combine the wet and dry ingredients gently, being careful not to over-mix the batter, this will give you lovely soft muffins.
- Once completely cooled your bran muffins can be stored in an air-tight container at room temperature for up to three days.
- bran muffins can be frozen in an air-tight container or wrapped in cling wrap. To defrost just sit on the bench top. They will also defrost well in a lunchbox.
Ingredient Substitutes
- Wheat bran: Can be substituted with oat bran
- Bananas: These need to be nice and ripe
- Brown Sugar: This can be substituted for any granulated sugar.
- Butter: This can be substituted for a mild flavoured olive oil, coconut oil, rice bran oil.
- Banana: Mashed banana can be substituted with applesauce for an apple bran muffin.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious! Accidentally left out the oil. I only had one banana, so substituted in some applesauce. And a little vegan sour cream that I honestly don't think I'm going to eat in any other place. While I was at it, I threw in some other healthy powders that I have and don't think I'll eat elsewhere. Just a tablespoon of each. Very versatile recipe. Thank you!
My picky 12-year-old boy ate one right out of the oven and liked it. The 13-y.o. girl ate two of them. They are a little sweet, so if I made them again for myself, I would cut back on how much sugar is used.