12 Delicious Banana Bran Muffins Healthy

Fancy a wholesome treat that’s as nutritious as it is delicious? Our roundup of 12 Delicious Banana Bran Muffins is here to satisfy your cravings without the guilt. Perfect for busy mornings or a healthy snack, these muffins blend the natural sweetness of bananas with the hearty goodness of bran. Dive in to discover your next favorite bake that promises to keep both your taste buds and body happy!

Classic Banana Bran Muffins

Evenings like these call for something comforting, a recipe that feels like a warm hug. Classic Banana Bran Muffins, with their moist texture and sweet, earthy flavors, are just that—a simple pleasure to bake and enjoy.

Ingredients

• 1 1/2 cups bran cereal (not flakes, for better texture)
• 1 1/4 cups milk (whole or 2% for richness)
• 1/2 cup mashed ripe bananas (about 2 medium, the riper the better)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature blends easier)
• 1/2 cup brown sugar (packed, adjust to sweetness preference)
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt dissolves uniformly)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, combine bran cereal and milk. Let sit for 5 minutes until the cereal softens.
3. Add mashed bananas, vegetable oil, egg, and brown sugar to the bran mixture. Stir until just combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gently fold the dry ingredients into the wet ingredients until no flour streaks remain; avoid overmixing.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, these muffins boast a tender crumb and a delightful crunch from the bran. Enjoy them warm with a dab of butter or a drizzle of honey for an extra touch of sweetness.

Chocolate Chip Banana Bran Muffins

Under the soft glow of the morning light, there’s something deeply comforting about the aroma of chocolate chip banana bran muffins wafting through the kitchen. It’s a humble dish that carries the warmth of home and the promise of a sweet start to the day.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup wheat bran
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas, mashed (the riper, the sweeter)
• 1/3 cup melted unsalted butter (or any neutral oil)
• 1 large egg, beaten
• 1/2 cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, wheat bran, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the mashed bananas, melted butter, beaten egg, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in the chocolate chips, reserving some for topping if desired.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Soft and moist with a delightful crunch from the bran, these muffins strike a perfect balance between wholesome and indulgent. Serve them warm with a dab of butter or alongside your morning coffee for a truly comforting treat.

Blueberry Banana Bran Muffins

You know those quiet mornings when the kitchen feels like a sanctuary, and the act of baking becomes a gentle ritual? That’s the perfect time to embrace the comforting process of making these wholesome muffins, where the sweetness of blueberries and bananas meets the hearty depth of bran.

Ingredients

– 1 1/2 cups bran cereal (not flakes, for better texture)
– 1 cup all-purpose flour (or whole wheat for a nuttier flavor)
– 1/2 cup sugar (adjust to taste)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup mashed ripe bananas (about 2 medium)
– 1/2 cup milk (any kind, even almond or soy)
– 1/4 cup vegetable oil (or any neutral oil)
– 1 egg, lightly beaten
– 1 cup fresh blueberries (tossed in a bit of flour to prevent sinking)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, combine the bran cereal, flour, sugar, baking soda, and salt.
3. In another bowl, mix the mashed bananas, milk, oil, and egg until well blended.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; overmixing can lead to tough muffins.
5. Gently fold in the blueberries, ensuring they’re evenly distributed without crushing them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Mornings are brighter with these muffins on the table. Their moist crumb and bursts of blueberry offer a delightful contrast, while the bran adds a satisfying chew. Try them warm, with a dab of butter or a drizzle of honey, to elevate their homey charm.

Apple Cinnamon Banana Bran Muffins

Just as the morning light filters through the kitchen window, there’s something deeply comforting about the aroma of Apple Cinnamon Banana Bran Muffins baking in the oven. This recipe, a harmonious blend of sweet and spice, is a gentle nod to the simple pleasures of home baking.

Ingredients

• 1 cup bran cereal (not flakes, for better texture)
• 1 cup all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 tsp ground cinnamon (or more, for a warmer spice note)
• 1 large egg (room temperature, for even mixing)
• 1/4 cup vegetable oil (or melted coconut oil, for a subtle flavor)
• 1/2 cup brown sugar (packed, for a moist crumb)
• 1 cup mashed ripe bananas (about 2 medium, the spottier the better)
• 1/2 cup diced apple (peeled or unpeeled, based on preference)
• 1/2 cup milk (any kind, adjust for batter consistency)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the bran cereal, flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the egg lightly, then mix in the oil, brown sugar, mashed bananas, and milk until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to tough muffins.
5. Gently fold in the diced apples, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty yet tender, these muffins boast a delightful contrast between the moist interior and the slight crunch of bran. Enjoy them warm with a dab of butter or alongside your morning coffee for a truly comforting start to the day.

Pumpkin Banana Bran Muffins

Under the soft glow of the morning light, there’s something deeply comforting about the idea of baking these Pumpkin Banana Bran Muffins. They’re a tender embrace of autumn’s favorite squash and the natural sweetness of bananas, all wrapped up in a wholesome bran muffin.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 ripe bananas, mashed (the riper, the sweeter)
• 1/2 cup bran cereal
• 1/4 cup vegetable oil (or any neutral oil)
• 1/2 cup brown sugar (adjust to taste)
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, combine the pumpkin puree, mashed bananas, bran cereal, vegetable oil, brown sugar, egg, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Warm from the oven, these muffins offer a delightful contrast between their moist interior and slightly crisp top. The pumpkin and banana create a harmonious blend of flavors that’s not too sweet, making them perfect for a cozy breakfast or an afternoon snack with a dollop of cream cheese.

Peanut Butter Banana Bran Muffins

Comfort comes in many forms, and today, it’s in the quiet morning light, stirring together the humble ingredients for these peanut butter banana bran muffins. They’re a tender nod to simplicity, blending the richness of peanut butter with the sweet, mellow notes of overripe bananas, all held together by the hearty goodness of bran.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1 cup wheat bran
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup creamy peanut butter (or crunchy for texture)
• 1/4 cup honey (or maple syrup for a vegan option)
• 2 large overripe bananas, mashed (about 1 cup)
• 1/2 cup milk (any kind, adjust for batter consistency)
• 1 large egg (or flax egg for vegan)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, wheat bran, baking soda, and salt until well combined.
3. In another bowl, mix the peanut butter and honey until smooth, then blend in the mashed bananas, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Best enjoyed warm, these muffins offer a delightful contrast between the moist, banana-laced interior and the slightly crisp, bran-flecked crust. For an extra touch, drizzle with a bit of honey or serve alongside a dollop of Greek yogurt for a protein-packed breakfast.

Oatmeal Banana Bran Muffins

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of oatmeal banana bran muffins. They’re not just a breakfast option but a warm embrace on a lazy Sunday, blending the wholesome goodness of oats and bran with the sweet, familiar touch of ripe bananas.

Ingredients

• 1 cup rolled oats (old-fashioned or quick oats work fine)
• 1 cup wheat bran (for a fiber boost)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup brown sugar (packed, or adjust to sweetness preference)
• 1 large egg (room temperature for better mixing)
• 1/2 cup milk (any kind, even almond or oat milk for a dairy-free version)
• 1/4 cup vegetable oil (or melted coconut oil for a subtle flavor)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (fine sea salt preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, combine the rolled oats and wheat bran. Let them sit for 5 minutes to slightly soften.
3. Add the mashed bananas, brown sugar, egg, milk, vegetable oil, and vanilla extract to the bowl. Mix until just combined; overmixing can lead to dense muffins.
4. Sprinkle the baking soda and salt over the mixture. Gently fold them in to distribute evenly without overworking the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly touched.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.

Zesty and moist, these muffins strike a perfect balance between hearty and sweet, with the bananas lending a natural sweetness that pairs beautifully with the nutty bran. Enjoy them warm with a dab of butter or as is, alongside your morning coffee for a truly comforting start to the day.

Carrot Banana Bran Muffins

Lately, I’ve found myself drawn to the quiet comfort of baking, especially recipes that blend the sweetness of fruit with the earthy tones of vegetables. These carrot banana bran muffins are a testament to that, offering a moist, flavorful bite that feels both nourishing and indulgent.

Ingredients

• 1 cup whole wheat flour (or all-purpose for a lighter texture)
• 1/2 cup wheat bran (for that classic bran muffin chew)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt blends best)
• 1/2 cup brown sugar (packed lightly for easy measuring)
• 1/3 cup vegetable oil (or melted coconut oil for a subtle flavor)
• 2 large eggs (room temperature for smoother mixing)
• 1 cup mashed ripe bananas (about 2 medium, the riper the sweeter)
• 1 cup finely grated carrots (packed, moisture squeezed out slightly)
• 1/2 cup chopped walnuts (optional, for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, and salt until well combined.
3. In another bowl, mix the brown sugar and vegetable oil until smooth, then beat in the eggs one at a time.
4. Fold in the mashed bananas and grated carrots into the wet mixture until just incorporated.
5. Gently combine the wet ingredients with the dry ingredients, stirring until no flour pockets remain. Tip: Overmixing leads to tough muffins.
6. If using, fold in the chopped walnuts for an added texture.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re best enjoyed the day they’re made but store well in an airtight container for up to 3 days.

Vibrant with the natural sweetness of bananas and carrots, these muffins boast a tender crumb and a satisfyingly moist texture. Serve them warm with a dab of butter or a drizzle of honey for an extra touch of sweetness.

Zucchini Banana Bran Muffins

Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something comforting. These zucchini banana bran muffins are a tender embrace of flavors, perfect for those quiet moments or a gentle start to the day.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup wheat bran (for a lighter texture, sift first)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1/2 cup mashed ripe banana (about 1 medium)
• 1/2 cup grated zucchini (squeeze out excess moisture)
• 1/3 cup honey (or maple syrup for a vegan option)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1/2 cup buttermilk (or milk of choice with 1/2 tbsp vinegar)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, wheat bran, baking soda, and salt.
3. In another bowl, mix the mashed banana, grated zucchini, honey, melted coconut oil, egg, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, stirring just until combined. Tip: Overmixing can lead to dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re easiest to peel when slightly warm.

Fresh from the oven, these muffins boast a moist crumb with the subtle sweetness of banana and a hint of earthiness from the zucchini. Enjoy them warm with a dab of butter or a drizzle of honey for an extra touch of sweetness.

Coconut Banana Bran Muffins

Just as the morning light filters through the kitchen window, there’s something deeply comforting about the aroma of Coconut Banana Bran Muffins baking in the oven. This recipe, a harmonious blend of tropical coconut and sweet banana, offers a moment of pause in the rush of daily life, inviting you to savor the simple pleasures.

Ingredients

• 1 1/2 cups bran flakes (lightly crushed for texture)
• 1 cup all-purpose flour (or whole wheat for a healthier twist)
• 1/2 cup shredded coconut (toasted for extra flavor)
• 1/2 cup brown sugar (packed, adjust to sweetness preference)
• 2 ripe bananas (mashed, the riper the better for natural sweetness)
• 1/3 cup coconut oil (melted, or any neutral oil)
• 1 egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (fine sea salt preferred)
• 3/4 cup milk (any type, adjust consistency as needed)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, combine the bran flakes, flour, shredded coconut, brown sugar, baking soda, and salt. Mix well to ensure even distribution.
3. In another bowl, whisk together the mashed bananas, coconut oil, egg, vanilla extract, and milk until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; overmixing can lead to dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Crumbly yet moist, these muffins carry the subtle sweetness of banana paired with the nutty crunch of toasted coconut. Enjoy them warm with a dab of butter or alongside your morning coffee for a truly comforting start to the day.

Almond Banana Bran Muffins

Baking these almond banana bran muffins feels like a quiet morning ritual, a gentle way to start the day with something wholesome and sweet. The combination of ripe bananas and almond flour brings a comforting, nutty warmth that’s hard to resist.

Ingredients

• 1 1/2 cups bran flakes (lightly crushed for texture)
• 1 cup almond flour (for a gluten-free option)
• 2 ripe bananas (the spottier, the sweeter)
• 1/2 cup honey (or maple syrup for a vegan version)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (ensure it’s fresh for rise)
• 1/4 tsp salt (to balance the sweetness)
• 2 eggs (room temperature blends better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, mash the bananas until smooth, then whisk in the eggs, honey, melted coconut oil, and vanilla extract.
3. Add the almond flour, bran flakes, baking soda, and salt to the wet ingredients. Stir until just combined; avoid overmixing to keep the muffins tender.
4. Divide the batter evenly among the muffin cups, filling each about 3/4 full. A tip: Use an ice cream scoop for uniform muffins.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Watch closely after 20 minutes to prevent overbaking.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool, making them easier to handle.

Soft and moist with a slight crunch from the bran, these muffins carry the deep, caramelized flavor of bananas paired with the subtle nuttiness of almond. Try them warm with a dab of almond butter for an extra layer of richness.

Raisin Walnut Banana Bran Muffins

Sometimes, the simplest combinations bring the most comfort, like these raisin walnut banana bran muffins that whisper of quiet mornings and the gentle rustle of leaves outside the window. They’re a tender nod to wholesome ingredients coming together in harmony, perfect for those moments when you need a little sweetness without the fuss.

Ingredients

– 1 1/2 cups bran flakes (lightly crushed for texture)
– 1 cup all-purpose flour (or whole wheat for a heartier taste)
– 1/2 cup brown sugar (packed, for a deep molasses hint)
– 1 tsp baking soda (ensure it’s fresh for maximum rise)
– 1/2 tsp salt (fine sea salt blends evenly)
– 1/3 cup vegetable oil (or melted coconut oil for a subtle fragrance)
– 2 large eggs (room temperature for smoother mixing)
– 3 ripe bananas (the spottier, the sweeter)
– 1/2 cup raisins (soaked in warm water for plumpness)
– 1/2 cup chopped walnuts (toasted lightly for extra crunch)
– 1 tsp vanilla extract (pure for the best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the bran flakes, flour, brown sugar, baking soda, and salt until well combined.
3. In another bowl, mash the bananas until smooth, then whisk in the oil, eggs, and vanilla extract until fully incorporated.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Drain the raisins and pat dry, then fold them into the batter along with the toasted walnuts.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Here, the muffins emerge with a moist crumb, dotted with juicy raisins and crunchy walnuts, their tops slightly crisp against the soft interior. Enjoy them warm, with a dab of butter or a drizzle of honey, as the flavors deepen and meld beautifully.

Conclusion

Every recipe in our ’12 Delicious Banana Bran Muffins Healthy’ roundup is a testament to how tasty and wholesome baking can be. We’ve gathered the best to inspire your next kitchen adventure. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking!