These golden-brown Banana Bran Muffins bring together wholesome bran and sweet, ripe bananas in a perfect breakfast treat. Ready in just 35 minutes, these fiber-rich muffins pack 4g of dietary fiber and 5g of protein per serving, making them an ideal choice for busy mornings. With their moist texture and naturally sweet flavor, you’ll love how these nutritious muffins keep you satisfied while tasting like a guilty pleasure.
Ingredients Section
- Butter: 1/2 cup, brought to room temperature for better mixing
- Sugar: 2/3 cup granulated for perfect sweetness
- Eggs: 2 large, at room temperature for better incorporation
- Bananas: 3 large ripe ones, well mashed for moisture and flavor
- Buttermilk: 1/2 cup to ensure tender muffins
- Flour: 1 1/2 cups all-purpose, measured correctly
- Baking Soda: 1 1/2 teaspoons for proper rise
- Salt: 1/2 teaspoon to enhance flavors
- Bran: 1 2/3 cups all-bran or 4 cups bran flakes for fiber boost
- Pecans: 1/2 cup chopped, optional for added crunch
Instructions Section
- Preparation: Get your muffin tin ready with liners or a light coating of non-stick spray
- Mix Wet Ingredients: Beat butter and sugar until fluffy, then incorporate eggs, mashed bananas, and buttermilk
- Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, and salt thoroughly
- Final Mix: Combine wet and dry mixtures with bran cereal, stirring just until moistened
- Fill and Bake: Distribute batter evenly in muffin cups and bake at 350°F for 16-22 minutes
- Cool Down: Let rest for 5 minutes in the pan, then transfer to a wire rack
Storage & Freshness
These banana bran muffins stay fresh at room temperature for 2-3 days when kept in an airtight container. Pop them in the fridge and they’ll keep for up to a week! Want to make a big batch? These muffins freeze beautifully for up to 3 months. Just wrap them individually in plastic wrap and place them in a freezer bag. When you’re ready to enjoy one, let it thaw at room temperature or warm it in the microwave for 20-30 seconds.
Mix-ins & Variations
While these muffins are delicious as-is, you can make them your own! Love chocolate? Add 1/2 cup of mini chocolate chips. Want more fruit? Try adding 1/2 cup of dried cranberries or blueberries. The optional pecans can be swapped for walnuts or almonds. If you don’t have buttermilk, mix 1/2 cup regular milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes before using.
Serving Tips
Warm these muffins slightly and spread with a pat of butter for breakfast heaven! They’re perfect with your morning coffee or afternoon tea. Pack them in lunch boxes or serve them as a healthy after-school snack. For an extra special touch, drizzle warm muffins with a little honey – it brings out the banana flavor beautifully!
Success Tips
Use really ripe bananas – they should be brown and spotty for the best flavor. Don’t overmix the batter; stir just until the ingredients come together. This keeps your muffins tender. Fill your muffin cups about 2/3 full for the perfect size. These muffins are done when they spring back lightly when touched and a toothpick comes out clean.
Banana Bran Muffins
Equipment
- Standard muffin tin
- Large mixing bowl
- Wire rack
Ingredients
Wet Ingredients
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 3 large bananas ripe, mashed
- 1/2 cup buttermilk
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 2/3 cups all bran or 4 cups bran flakes or raisin bran
- 1/2 cup chopped pecans optional
Instructions
- Prepare a standard muffin tin with liners or spray lightly with non-stick cooking spray.
- In a large bowl beat the butter and sugar together well. Add the eggs, bananas and buttermilk and mix to combine.
- In a separate bowl, stir together the flour, baking soda and salt; add to banana mixture along with bran cereal and stir just until moistened. Divide the batter evenly between the muffin cups.
- Bake at 350° for 16-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
