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These Healthy Banana Bran Muffins are super delicious and great to make ahead. Freeze them so that even on busy days, everyone can enjoy a healthy breakfast.
I've got a banana muffin recipe that's always a hit for breakfasts, brunches, mid day snacks, etc. The only problem is, they actually should be called dessert instead of a breakfast bread. With white flour, a generous portion of sugar and a buttery crumble topping, they'd never win a "healthy muffin" contest. These Healthy Banana Bran Muffins are a delicious alternative!
I love having a more nutritious option for using up all those over-ripe bananas. I don't generally bake without sugar, but I liked the challenge of coming up with something loaded with super healthy ingredients, low in fat and sans sugar.
After reading about using pureed raisins as a natural sweetener, I decided to give it a go. A thirty second whirl in the blender was all it took to puree the raisins and combine the other ingredients. I added this "wet" mixture to the dry ingredients I had already combined in a big bowl; wheat bran, oatmeal, all-purpose and whole wheat flour, cinnamon, baking powder, baking soda and a pinch of salt.
Healthy and super delicious!
It took a few tries to get the proportions right, but these these Healthy Banana Bran Muffins are now on my list of top favorite muffins. They're moist, flavorful and just plain delicious. With lots of fiber and super nutritious ingredients, one muffin gives me oddles of energy, and keeps me satisfied all morning.
Best of all, when I let the bananas go a little too long, I have a wonderfully guilt-free way to use them up. I might even enter these guys in a healthy muffin contest - I think they'd have a good chance of winning!
Café Tips for making these Healthy Banana Bran Muffins...
- I buy wheat bran in bulk at Whole Foods, but you can also get it pre-packaged. (It can usually be found in either the flour section or the health-food section of the grocery store.)
- You'll be shocked at the difference 1 minute will make with the raisins. Even if your raisins are dry and shriveled, 1 minute in the microwave, with a tiny splash of water, will make them plump and beautiful. That means super tasty, moist muffins!
- These muffins freeze beautifully. I like to freeze them uncovered on a sheet pan for about an hour. Once they're frozen, I throw them in a zip lock bag or freezer container. It's easy to pull one or more out as needed.
- 1 cup dark raisins
- 2 teaspoons water
- For the almond topping:
- 2 teaspoons butter
- 2 teaspoons honey
- ¼ teaspoon cinnamon
- ¾ cup sliced almonds
- a pinch salt
- For the muffins:
- 1 ½ cups wheat bran
- ½ cup oatmeal old fashioned rolled oats
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe bananas
- ¼ cup molasses
- ¼ cup honey
- ½ cup Greek yogurt
- ½ cup milk
- ¼ cup sunflower oil or other neutral flavored oil
- 1 large egg
- 1 large egg white
-
Preheat the oven to 400˚F. Spray 20 muffin cups with baking spray.
-
Combine the raisins with 2 teaspoons of water in a microwave-safe bowl or measuring cup. Cover with plastic wrap and cook on high for 1 minute. Remove from microwave and set aside to cool.
-
Prepare the topping by combining the butter, honey and cinnamon in a medium-size microwave-safe bowl. Cover with a paper towel and microwave on high power for 30 seconds. Add almonds and stir gently till almonds are coated. Set aside.
-
Combine the wheat bran, oatmeal, flours, cinnamon, baking powder and salt in a large bowl, Stir well. Add ½ cup raisins and stir again till well combined. Set aside.
-
Combine the wet ingredients and the remaining ½ cup raisins in a blender container and blend on high speed for 30 seconds.
-
Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir just until flour is incorporated. Scoop or spoon the batter into the prepared muffin cups, filling ⅔ full. I use about ⅓ cup per scoop.
-
Sprinkle tops of muffins with prepared almonds. Place in oven and bake for 10 minutes. Reduce temperature to 350˚F and bake for another10 minutes or until muffins are set in the center and golden brown. Allow to cool in muffin pan for 10 minutes then remove to a wire rack to cool completely.
LJ says
Yum! These are great!
I didn’t have all the ingredients so I substituted whole wheat flour for coconut flour, puréed dates instead of raisins, and topped with pumpkin seeds instead of sliced almonds. Enjoying one right now!
Chris Scheuer says
Thanks so much for taking the time to share your results, LJ! So happy you enjoyed them!
olivia says
Hi,
For anyone who's interested, have just made this recipe into a quick bread and it's fabulous:)
I did double the amount of (extremely overripe) banana, so omitted the 1/2 cup milk, and added a scratch less molasses and honey. Baked at 350F, in bundt pan, for 40 min.
Very yummy. Can't wait to have with coffee in the a.m. If there's any left.
Thanks again.
Hugh says
Thanks for the recipe but I found that the 10 minutes at 400 and turning down temperature to 350 overcooked the muffins but I will still eat them. Just a little dry and very dark brown on the bottom. Possibly my oven didn't cool down fast after turning down to 350. Next time I will try 350 for the whole time.
Chris Scheuer says
Hi Hugh, yes every oven is different so sometimes you need to adjust. I just got a new oven and found it to be a bit different from my previous one. You could also try preheating your oven to 400, then as soon as you put the muffins in, turning it down to 350. That would give the initial boost of heat to get the rise going but not dry them out. You may have already done this, but make sure your oven rack is in the center to prevent too much browning on the bottom.
Marcia says
I made these and they were amazing. I had a few problems with the almond topping.. Once baked it seemed that the almonds became very soft and not crunchy and seemed to fall off the top of the muffin. The muffins were not full sized by only putting in 1/3 cup . Also after defrosting the topping seemed to be more wet.
I would like to know if you ever made these using the Texas sized muffin tins and how many more minutes of baking time would be needed.
Also have you ever made these muffins without the topping or can you suggest what happened to mine. I used the blanched sliced almonds, was that the problem..
looking forward to your response
Chris Scheuer says
Hmmm, it might have been a problem with the blanched almonds. I haven't made them without the topping but I think they would be delicious on their own. I haven't done the Texas size muffins. I would give them 5 minutes longer and then check them. If not done, bake them longer, checking every 2-3 minutes.
Craig H says
Very tasty muffins. I like the use of alternate sweeteners. The muffins were very moist and had a good banana taste. I spread a little cream cheese on half and it was a nice touch. I look forward to trying some of your other recipes.
Chris Scheuer says
thanks so much, Craig! I bet you'll also like these Bran Muffins, so good!
https://thecafesucrefarine.com/one-bowl-buttermilk-bran-muffins/
Audrey says
Do you have nutritional values available for these muffins? I'd like to make them, but being diabetic I need to stay aware of the nutritonal values. Thanks so much.
Chris Scheuer says
Your wish is my command! 🙂
I've been slowly trying to go through the recipes and add the nutritional info but there's 1000 of them, so it's slow!
A says
I’m sorry these muffins are NOT sugar free.. They may not have granulated sugar in them but they are NOT sugar free! Glucose and fructose are the molecules that your body recognizes as sugar - both are in honey and Molasses. Basically this still has 1/2 a cup of sugar - plus the sugar in the raisins and the bananas. There is no such thing as a sugar that is ‘healthier’ or more ‘natural’ than another - whenever your body comes across those molecules it acts the same, whether it’s through processed cane sugar, honey, maple syrup or direct from fruit. Looking at the ratios these have a tiny bit less sugar than most recipes but it’s still there.
Chris Scheuer says
Thank you for your astute assessment, Amanda. You are totally correct in your observation.
However, this wasn't meant to be a "sugar-free" recipe. I wanted to share a delicious muffin recipe without refined sugar and one with some "healthier" ingredient options (wheat bran, oats, whole wheat flour, etc) in contrast to all the super sweet crumb topped muffins (which I have to admit, I also love at times). I'm sure if you're looking for a sugar-free muffin, there are lots of sites that specialize in those types of recipes.
Kind Regards, Chris
A says
Thanks for your reply! The blog does say though ‘ I don’t generally bake without sugar, but I liked the challenge of coming up with something loaded with super healthy ingredients, low in fat and sans sugar.’ which is why I thought that the raisins were completely replacing more traditional sweetners. Sans sugar would seem to me to be saying sugar free.
I appreciate the ‘healthier’ options and there are some benefits to molasses over table sugar but molasses is made by refining sugarcane and sugarbeets so the recipe is still not refined sugar free?
Muffin recipes are hard to make healthy for sure!
Chris Scheuer says
Thanks, Amanda, it's true, sometimes words can definitely mean different things to different people!
Elizabeth Cox says
Thank you for the recipe. This is exactly what I was hoping to find; the use of natural sweeteners and no refined sugar.
Chris Scheuer says
Thanks, Elizabeth, hope you enjoy them! 🙂
Elizabeth says
When you call for oatmeal do you mean old fashioned rolled oats or quick oats?
Thanks
Chris Scheuer says
Hi Elizabeth, thanks for asking that question. I've clarified it in the recipe. It is old fashioned roll oats! 🙂
Cheer says
I will try this one, just thinking how great fresh peaches would be as a substitute for the bananas, too
Chris Scheuer says
Great idea! I think I would let the peaches drain a bit though as they might add too much moisture.
Susan says
What a wonderful recipe, Chris. They look super delicious and you know how much I love almonds 🙂 I've been craving some banana bread lately too!
Mary Ann | The Beach House Kitchen says
Never met a healthy bran muffin I didn't like Chris! These look delicious. I love the idea of the pureed raisins for sweetness. And the crunch of the almonds on top!
olivia says
Fantastic! I made these for my hubby's birthday breakfast yesterday and they are fabulous. Dense, hearty with just the right amount of sweetness. Realized at last minute that I did not have oatmeal or milk, so just added a bit more wheat bran, and a full cup of yogurt. Also used two whole eggs, and put in some nutmeg + cloves. I took them out a few minutes before they were done-done since bran tends to dry out as it cools and I wanted them a little more moist.
Will definitely be making these on a regular basis. Thanks!
cheri says
I've been eyeing these muffins for a few days on IG they are beautiful. Love how healthy and delicious these are, making these for my granddaughter she loves raisins, thanks Chris!!
Liz says
Now, that I can't find the bran cereal I use to make muffins, I'm delighted that you revived this wonderful recipe! I think I have some extra shriveled raisins in my pantry just waiting for these 🙂
Ann says
Great recipe BUT I hope that people do not think these are sugar free - far from it. Using raisins is great but they are 92% sugar! One cup of raisins is 520 calories, almost all from sugars (glucose and fructose). Raisins add much more fiber, of course, and trace minerals but as with most dried fruit - loaded with sugar. It's a "healthier" alternative but those who need to watch their sugar intake - beware - as the bananas also offer 17g sugar per banana used. Instead for calling this healthy I think I would call them natural... great ingredients and nothing processed!
Chris Scheuer says
Thanks Ann for your input. I agree, it's especially important for people with diabetes and pre-diabetes to be aware and limit natural sugars as well as processed sugars. I'm calling them healthy in that, they're made with bran and whole wheat flour and they're free of processed sugar. I feel better feeding these to my family than a muffin made with 100% white flour, processed sugar and lots of butter, really more of a dessert than a breakfast option. You're also right, raisins are high in natural sugars but they're also fat-free and a great source of fiber, iron and potassium. I think different people have different definitions of "healthy", depending on their diet restrictions and nutritional preferences.
sue | theviewfromgreatisland says
We're huge bran muffin fans here, Chris, this looks right up my alley!
Ginny Hartzler says
Muffins are the best! And now you have made these mini meals more healthy while being beautiful as well!
Peggy says
Your muffins always look as beautiful as they taste. What kind of muffin tins do you use?
Chris Scheuer says
Hi Peggy, thanks so much 🙂 I really like this whole line of KitchenAid bakeware. It feels so solid and professional. The muffins release so nicely too. If I'm not using paper muffin liners I also spray my pans with baking spray.
https://www.amazon.com/gp/product/B00M53ZPDW/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=thecafsucfar-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00M53ZPDW&linkId=f9571e88e732139941dcf163bff35bbe
Erin Fitzpatrick-Bjorn says
I made these last week and they are awesome. I used all whole wheat flour. I froze the extras for a quick breakfast. Do you think it would work to use zucchini instead of bananas? I'm thinking I might have to up the wet ingredients a little - maybe add a little more yogurt? Tis the season for zucchini muffins. Well, zucchini eveything, really. Thanks for such a great healthier option for muffin lovers.
Chris Scheuer says
Hi Erin, so happy you enjoyed these. I haven't tried them with zucchini as I do have a wonderful zucchini muffin recipe. Please let me know if you try them with this adaption.
Susan says
Anyone break down the nutritional content? Fat, carbs, fiber?
I like these, though I like a tad more spice. I use Watkins cinnamon... I'd use another 1/3, and consider alternative of adding nutmeg or vanilla.
Mine also took much longer to bake... Oven is true...I added 6 minutes overall.
Otherwise happy... No. Not otherwise, period! 🙂
Iris Demsmore says
i don't have a blender. Can I still make them somehow?
Chris Scheuer says
Hi Iris,
Do you have a food processor or a mixer? I think these would work fine if you mix the wet ingredients in either one. If you don’t have either, mash the bananas very finely, use quick oats and chop of the raisins as finely as you can. Honestly, I haven’t tried this but my guess is that it should work okay.
Tanya Walker says
I made these last week and they are so delicious. I just have to keep myself from eating two!
Mary ann says
How many carbs per muffin?
Chris Scheuer says
Hi Mary Ann, I'm honestly not sure but I know there are sites that you can plug the ingredients into and get the nutritional information.
Albert Simonson says
Great recipe! I forgot the eggs and didn"t put in the whole raisins at the end of the recipe. Still came out great. Thanks.
Jodee Weiland says
Chris, I love this recipe! It sounds so incredibly delicious and healthy all at once...thanks for sharing!