Description

These Banana Bran Muffins are a nutritious and delicious treat, perfect for breakfast or a healthy snack. Made with wheat and all-purpose flour, bran flakes, ripe bananas, and a touch of maple syrup, these muffins are loaded with fiber and flavor. The addition of walnuts adds a pleasant crunch, while Greek yogurt ensures moistness and a tender crumb. Quick to prepare and baked to golden perfection, these muffins are an excellent way to start your day with wholesome ingredients.

Ingredients

Scale

Dry Ingredients

½ cup wheat flour
½ cup all-purpose flour
1 cup bran flakes or Raisin Bran
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Wet Ingredients

3 medium very ripe bananas, well-mashed (~ 1 cup mashed bananas)
2 large eggs
½ cup Greek yogurt or buttermilk
½ to ⅔ cup maple syrup
¼ cup (½ stick) unsalted butter or pureed ripe avocado, melted
1 teaspoon vanilla extract

Add-ins

½ cup walnuts, chopped

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Instructions

Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C) to ensure it’s at the perfect temperature for baking the muffins evenly.
Prepare Muffin Pans: Line muffin pans with cupcake liners and optionally spray the liners lightly with cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium-sized mixing bowl, combine the wheat flour, all-purpose flour, bran flakes, baking soda, cinnamon, and salt. Mix well and set aside.
Mix Wet Ingredients: In a separate large bowl, whisk together the mashed bananas, eggs, Greek yogurt (or buttermilk), maple syrup, melted butter (or pureed avocado), and vanilla extract until fully combined and smooth.
Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently stir until combined. Be careful not to overmix; ensure the bran flakes are evenly coated and no lumps of flour remain.
Add Walnuts: Fold in the chopped walnuts gently until just incorporated into the batter.
Fill Muffin Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
Bake Muffins: Bake in the preheated oven for 19 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.

Notes

Use very ripe bananas for natural sweetness and moisture.
Do not overmix the batter to keep muffins tender and light.
Maple syrup can be adjusted to taste for sweetness.
For a dairy-free option, substitute butter with melted avocado and use a non-dairy yogurt.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Bran flakes add fiber and texture, but you can substitute with other bran cereals if preferred.