Bake a batch of these banana bran muffins as a nutrient dense breakfast option for your family. They’re sweetened only with ripe bananas and applesauce, so you can enjoy a treat low in added sugar. Serve with your favorite nut butter spread, and you have a satisfyingly portable breakfast.
Active time: 15 minutes | Total time: 35 minutes
Banana Bran Muffins
Ingredients
- 1 1/3 cups (100g) wheat bran
- 1/3 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 3 medium very ripe bananas, mashed (about 376 g total with skin on)
- 1/2 cup (123g) unsweetened applesauce
- 1/2 cup low-fat plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
Directions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
In a medium bowl, whisk together the bran, flour, baking powder, baking soda and cinnamon; set aside.
In a large bowl, combine the mashed bananas, applesauce, Greek yogurt, eggs, and vanilla extract, mixing until smooth and well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Let sit for 5 minutes to allow the bran to hydrate.
Divide the batter evenly among the muffin cups (about 1/4 cup batter per cup). Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool for 10 minutes before removing the muffins from the tin and cooling completely.
Serve warm or at room temperature. Muffins are best enjoyed warm with your favorite spread.
Serves: 4 | Serving Size: 3 muffins
Nutrition (per serving): Calories: 262; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 105mg; Sodium: 446mg; Carbohydrate: 48g; Dietary Fiber: 12g; Sugar: 18g; Protein: 11g
Nutrition Bonus: Potassium: 674mg; Iron: 21%; Vitamin C: 18%; Calcium: 22%
Originally published: July 6, 2015; Updated March 2026
