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
- 1/4 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.