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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.
Mary Hirsch says
Okay. I will try these. The kids at the front desk will love them.
Maureen | Orgasmic Chef says
These look too pretty to be healthy. I'm sure of that. 🙂
Mary says
Perfect Chris! I'm making these for after
School snacks, thanks for a great recipe !
Mary
easyfoodsmith says
These muffins are just the kind that I would love to pack for my daughter's school lunch- delicious, healthy and filling. Great recipe.
TheKitchenLioness says
Dear Chris, gorgeous muffins, healthy and with such an incredible warm color - the recipe sounds so good - no more excuse for me for not baking banana muffins for the lack of a really fabulous recipe - my kids would adore these in their lunchboxes!
Thank you for sharing yet another amazing recipe!
sue/the view from great island says
Couldn't pin these fast enough --- I'm ready for fall!
Kim says
These healthy muffins would be perfect for a little snack... i'll give these a try for sure!
Raj says
Hi Deborah,I believe the Weight Watchers point count is 1. Here are the nmuebrs you need to calculate. Each muffin has:Calories: 29.6Fat: 0.2 gCarbohydrate: 7.6 gFiber: 0.6 gProtein: 0.7 gThanks so much for asking.- Susie
Tricia @ Saving room for dessert says
You are amazing! I'm posting a recipe tomorrow sweetened with dates and honey - but raisins and bananas alone is fantastic. Good for you! They are gorgeous.
Liz says
You're a genius, Chris! Raisins instead of sugar?? And an excuse to eat two of these gorgeous muffins instead of one!!!
John@Kitchen Riffs says
Most muffins really are better suited to be desserts, aren't they? Too bad, because they have so much potential. Glad you took the time to develop a really healthy muffin so we don't have to wait until dessert time to enjoy them! Terrific recipe -- thanks.
Lori says
I like the you chose to molasses and yogurt, really adds to the flavor profile.
Sam @ My Carolina Kitchen says
What attractive muffins and I love the toasted almonds on top.
Sam
Kim - Liv Life says
Gorgeous photos, Chris. I still smile as I picture the two of you making the shots...!!
My kids love anything banana, and over the years I've worked hard to "healthify" our recipes as well, but the sugar is always an issue. I've got this recipe printed and in the kitchen. I've got a carload of dance girls driving to LA tomorrow and this looks like good fuel.
cheri says
Hi Chris, this is my kind of breakfast, love everything about these. Topping them with the sliced almonds is a thing of beauty.
Juliana says
Beautiful and fluffy banana muffins...they sure look great for breakfast or snack...
Awesome pictures!
Enjoy your week 😀
Mary Hirsch says
Thanks for walking the walk and talking the talk and making these more nutritious and healthy. I just printed this recipe out because I always have one more banana that I can eat which turns brown. I use them for smoothies and various bundt cakes so this will be a new recipe. I also can stick them in the freezer and pull out one at a time. BTW - I've got my Weck Jars and large stash of sliced almonds and am ready to roll with "your" nuts when the summer is over. They will make lovely hostess gifts.
Sophia @ NY Foodgasm says
YAYYYYYYY Chris I am soooooo excited you made this healthy muffin recipe! DEFINITELY trying this! So happy to see one I can eat for breakfast and not feel guilty! Pinning!
Happier Than A Pig In Mud says
Very pretty with the almonds on top:@)
Beverly says
Am I just tired or did I miss where you put the 1/2 cup raisin/water that were set aside? Do they go in with the wet ingred?
Chris Scheuer says
No, I'm the one who's tired Beverly. You are right, the raisins do go in with the wet ingredients. I corrected the recipe. Thank you!
Pam says
They look pretty and delicious! I love the almond slices on top.
Ginny Hartzler says
Very healthy for sure, and beautiful! You have never ever made an unattractive dish! All your food is glossy magazine gorgeous!!
Chris Scheuer says
Thank you Ginny, you are very kind. If you were a little mouse that lived in my kitchen you'd know that's not always true 🙂
Charlotte Moore says
Oh my these look delicious. Love the whole wheat and wheat bran. I just made raisin bran muffins today with part spelt and part soft whole wheat and wheat bran.
Monique says
PS you are so very good at creating recipes..
Monique says
Thanks Chris!
BTW.. on a massaged kale salad..that dressing..is superb..u know the one..
I LOVE it.
Angie@Angie's Recipes says
These muffins look gorgeous, Chris. They are great for on the go breakfast.