not only speedy, but also simple and healthful. It’s unquestionably popular.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ cup butter, softened
- ½ cup brown sugar
- 3 bananas, mashed
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup wheat bran
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper liners.
- Cream together butter and brown sugar in a large bowl with an electric mixer on medium speed until fluffy. Add mashed bananas, eggs, milk, and vanilla; mix well. Stir in flour, bran, baking powder, baking soda, and salt; blend just until moistened. Stir in walnuts. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 266 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Was out of nuts so substituted with chocolate chips but other than that I followed as written. Nice texture and not too sweet (well, except for the chocolate) Next time will use nuts as they’re great to add flavour
Fiancé and I loved them! I didn’t have any milk so substituted for equal part Greek yogurt (no sugar added, plain, 0%). Came our super fluffy and moist.
Love these good fiber as well!!
My husband loved these. I did substitute applesauce for the butter and used only 1 egg. I also used 1 c. all-purpose flour, 1/2 c. whole wheat flour and increased the wheat bran to 3/4 c. Added 1 tsp. pumpkin pie spice and 1/2 c. chocolate chips. I’m going to try the suggestion of adding pumpkin in place of the bananas.
Pretty solid recipe! I’ve made them twice, first time exactly as listed and second time with a few modifications. Second time I used whole wheat flour with the bran, added a basic autumnal spice mix (cinnamon, ginger, nutmeg, allspice), some chopped walnuts, and lastly a small sprinkle of mini cinnamon chips on top. Wanted to pump up the fiber content and flavor profile. Very yummy, and the added wheat flour only made them slightly denser. All the banana helps keep them moist. I think it would work very well with pumpkin instead of banana, too.
I didn’t have some of the ingrediencies in my larder so I made some changes, still the most fabulous muffins I’ve ever had. here are the changes, butter milk instead of milk, Quaker Oats granola instead of bran, Pecans instead of walnuts.
Very good recipe. I made it a couple times. First time I didn’t have vanilla, so I supplemented with almond extract, which was good. Second time, I followed recipe as is, but added 1/2 tsp of cinnamon. Delicious!
I used the basic recipe but made a few modifications. I added two additional tablespoons of butter; 1/4 c peanut butter protein, and 1.5 tablespoons of cocoa. They were amazing. I will definitely keep this recipe. Next time I am going to substitute monk fruit sweetener for some of the brown sugar.
Delicious! Adding this to my favorites for use when bananas go overripe. Adding 1/2 c dried cranberries next time.
Wonderful recipe, I replaced the walnuts with chocolate chips because of a allergy to tree nuts.
This is a staple in my house. I did modify the flour ratios to minimize the all-purpose flour: 3/4 c. all-purpose flour, 3/4 c. coconut flour, 3/4 c. Wheat bran. Tastes great and makes my digestive system happy!
I used apple sauce instead of the butter and it came out so soft and delicious
Very good and forgiving recipe, just not much rise on the muffins. I used a little more wheat bran because I ran out of all-purpose flour, and I melted my butter so i could mix everything in one bowl instead of taking out my mixer to cream the butter and sugar. Worked well! I also added in a half cup of raisins instead of walnuts, so we still got the boost of fiber. I would definitely make these again!
I did use 1/2 butter , 1/2 coconut oil , and macadamia milk instead of regular milk, and added a handful of chocolate chips , and a handful of shredded coconut. They turned out awesome !!
These are amazing ! I changed out the wheat bran for oat bran since that’s what I had on hand and use wheat flour and they turned out fabulous. Next time I make them I’m going to try it with a sugar substitute so my diabetic son can enjoy them too.
Oct 27, 2020 Used 1 1/4 cups flour, 1/4 cup cocoa powder, 2/3 cups chocolate chips. Will making again. 9/10
Super tasty. Make them a touch more healthier by switching half the flour to whole wheat and reduce the sugar to half the amount.
I’ve made them many times with this recipe. They turn out delicious every time.
We’re not big on nuts in my house. I use raisins instead. It’s a good recipe for using up those ripe bananas.
Great recipe, I cut down butter and sugar but increased banana and added zest of one orange. Also changed it to one cup bran and one cup flour. They turned out to be delicious!
Great base recipe. I used a stand mixer to mix everything really well before adding dry ingredients – no need to pre-mash bananas. Subbed out whole wheat flour, added 2 TBS flax, 1/4 c. nutritional yeast, 1TBS maca, ground cardamom (a few sprinkles), forgot the walnuts, and increased milk to 1/2 c because of added dry ingredients. Baked as mini muffins for a quick healthy snack. A+