Make a batch of soft, sweet muffins that are full of bran and banana. No added sugar is needed because the fruit does the sweetening. Pair them with a thin layer of nut butter for a tasty, portable breakfast.
Active time: 15 minutes | Total time: 35 minutes
Banana Bran Muffins
What You Need
- 1⅓ cups wheat bran (about 100 g)
- ⅓ cup whole‑wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 very ripe bananas, mashed (roughly 376 g with skin)
- ½ cup unsweetened applesauce (about 123 g)
- ½ cup low‑fat plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
How to Cook
- Heat the oven to 375 °F (190 °C). Place paper liners in a 12‑cup muffin pan.
- In a medium bowl, stir together bran, flour, baking powder, baking soda and cinnamon. Set aside.
- In a larger bowl, blend mashed bananas, applesauce, Greek yogurt, eggs and vanilla until smooth.
- Pour the wet mix into the dry mix. Stir just enough to combine, then let the batter rest 5 minutes so the bran can soak up liquid.
- Scoop the batter into the liners (about a quarter‑cup each). Bake 20 minutes, or until a toothpick comes out clean.
- Cool the muffins on a rack for 10 minutes, then remove them from the pan and let them finish cooling.
Serve the muffins warm or at room temperature. They taste great with a dab of your favorite spread.
Yield: 12 muffins (about 3 muffins per serving)
Nutrition per serving (3 muffins): 260 calories, 3 g total fat, 12 g fiber, 11 g protein, 48 g carbs, 18 g sugar, 446 mg sodium. Also provides potassium, iron, vitamin C and calcium.