Banana Bran Muffins

Banana Bran Muffins

234 Reviews 20 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Janet
Recipe by  Janet

“Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
  2. 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.
  3. 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.

Share It

Reviews (234)

Rate This Recipe
KOHKI730
405

KOHKI730

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 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!

Andi
100

Andi

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 yet.

BAFFLED111
93

BAFFLED111

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 texture 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.

More Reviews

Similar Recipes

Banana Crumb Muffins
(8,239)

Banana Crumb Muffins

Sarah's Banana Bread Muffins
(534)

Sarah's Banana Bread Muffins

Lighter Banana Muffins
(421)

Lighter Banana Muffins

Banana Nut Muffins
(140)

Banana Nut Muffins

Banana Chocolate Chip Muffins
(84)

Banana Chocolate Chip Muffins

Most Requested Banana Chocolate Chip Muffins
(35)

Most Requested Banana Chocolate Chip Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 30.4 g
  • 10%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Banana Crumb Muffins

>

next recipe:

Banana Chocolate Chip Muffins