Banana Bran Muffins with Wheat Bran
These banana bran muffins are a hearty, old-fashioned bake made with wheat bran and ripe bananas. Designed as a large-batch recipe, they’re filling, practical, and ideal for freezing. This is a bran-forward muffin with banana added for moisture and familiarity—not a dessert muffin.
Equipment
- Muffin Pan
- mixing bowl
- measuring cup
- Tablespoon
- Teaspoon
- Baking Rack
- Mixing Implement
Ingredients
- 3 Lrg Eggs
- 1 Cup Brown Sugar
- ¾ Cup White Sugar
- 1 Cup Neutral Oil
- 1½ Cup Buttermilk
- 1½ Cup Banana 3 Lrg Mashed
- 3 Tsp Baking Powder
- 3 Tsp Baking Soda
- 1 Tsp Vanilla
- 1 Tsp Salt
- 3 Cups Wheat Bran
- 3 Cup All Purpose Flour
Instructions
- Preheat the oven to 350°F (175°C). Prepare muffin pans by greasing or lining as needed.
- In a very large bowl, whisk together the eggs, brown sugar, and white sugar until well combined.3 Lrg Eggs, 1 Cup Brown Sugar, ¾ Cup White Sugar
- Add the vegetable oil and mix until smooth.1 Cup Neutral Oil
- Stir in the mashed bananas and buttermilk until fully incorporated.1½ Cup Buttermilk, 1½ Cup Banana
- Add the vanilla, baking powder and baking soda to the wet mixture and mix well to evenly distribute.3 Tsp Baking Powder, 3 Tsp Baking Soda, 1 Tsp Vanilla
- Add the salt, wheat bran, and flour. Mix thoroughly until the batter is evenly combined and no dry lumps remain.1 Tsp Salt, 3 Cups Wheat Bran, 3 Cup All Purpose Flour
- Divide the batter evenly among prepared muffin cups, filling them nearly full.
- Bake for about 20 minutes, or until the tops are set and a tester inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool before transferring to a rack.
Notes
Amber’s Notes
- This recipe makes a very generous batch, making it ideal for feeding a crowd or stocking the freezer.
- The batter also works well for mini muffins, which are a great option for large gatherings like church breakfasts or community events.
- Because these muffins are bran-forward, they hold together best once fully cooled. If serving or freezing, allow them to cool completely first.
- For freezing, place cooled muffins in airtight containers or freezer bags and thaw fully before eating to maintain the best texture.
- Optional add-ins like raisins or currants can be included if desired, but the muffins are intentionally balanced without them.
Nutrition
Calories: 115kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 153mgPotassium: 84mgFiber: 2gSugar: 9gVitamin A: 16IUVitamin C: 0.4mgCalcium: 31mgIron: 1mg
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