Banana Bran Muffins226 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!” - by Janet
Original recipe yields 12 muffins
- Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
- In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
- Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Amount Per Serving (12 total)
- 239 cal
- 12.2 g
- 30.4 g
Based on a 2,000 calorie diet
Reviews (226)Rate This Recipe
"I was looking for a lower fat/calorie banana bran muffin so I modified this in combination with another low fat bran muffin recipe. I substituted the butter for 1/4c unsweetened applesauce, only used..." See more 1 egg, halved the sugar to 1/4c, increased the wheat bran to 1c and used 1/2c each of wheat flour and all purpose flour. The sweetness was just perfect for me (the banana gives a lot of sweet flavor) and so moist! Each muffin turns out to be about 100 calories, so we're free to munch on them guiltless! The first batch I made used only 2 bananas and 1/2c applesauce, this was a little dryer than using 3 bananas and 1/4c applesauce, but still good!"
"These were excellent... very moist, great flavor, enjoyed by all. The only change I made was to use whole wheat flour. Thank you for the recipe. This recipe is a keeper, my favorite muffin recipe y..." See moreet."
"These are great muffins and with a little doctoring they can become extremely nutritious as well. I substitute 1 1/2 cups of flax seed meal for the butter, and I add walnuts and cinnamon for extra tex..." See moreture and flavor. If I have soy milk around I use that instead of the cows milk. You wind up with very dense, tasty muffins that are extremely good for you."
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