Banana-Bran Muffins

Banana-Bran Muffins

By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

From EatingWell: Winter 2004, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004)
Yield: 1 dozen muffins
Active Time: 30
Total Time: 60


  1. 2 large eggs
  2. 2/3 cup packed light brown sugar
  3. 1 cup mashed ripe bananas, (2 medium)
  4. 1 cup buttermilk, (see Ingredient notes)
  5. 1 cup unprocessed wheat bran, (see Ingredient notes)
  6. 1/4 cup canola oil
  7. 1 teaspoon vanilla extract
  8. 1 cup whole-wheat flour
  9. 3/4 cup all-purpose flour
  10. 1 1/2 teaspoons baking powder
  11. 1/2 teaspoon baking soda
  12. 1/2 teaspoon ground cinnamon
  13. 1/4 teaspoon salt
  14. 1/2 cup chocolate chips, (optional)
  15. 1/3 cup chopped walnuts, (optional)


  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
  3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Tips & Notes

  • Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.


Nutrition Per Serving: 200 calories; 6 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 32 g carbohydrates; 5 g protein; 4 g fiber; 182 mg sodium; 167 mg potassium.

Nutrition Bonus: Fiber (17% daily value).

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat