Okay guys, today’s the day for the banana bran muffin recipe from my postpartum meal plan, which I shared just before my son was born!
I made these muffins as “Birthday muffins,” to enjoy after his birth in the mornings with coffee and to share with visitors coming to see our sweet boy. Also, side note: during the postpartum recovery period, bran is your friend. Trust me.
These muffins are great with chocolate chips or nuts (or both!), but this particular batch is made with chocolate chips because… chocolate and banana is just an amazing combination, and I couldn’t help myself! My husband also can’t really eat most nuts, so I tend to not have them on hand.
You can make these muffins in regular liners (like I have in this recipe), tulip liners, no liners (just greased muffin tins), or loaf pans as a quick bread instead of muffins! My only recommendation on that, however, would be that you opt for smaller loaf pans. Smaller pans will help to make sure your bread doesn’t dry out. Also, if you do it that way- be sure to extend the baking time!
Care to see how they are made? Scroll down for the recipe!
Banana Bran Muffins
This a delicious, not too sweet muffin, perfect for a quick breakfast or a snack. Try adding nuts instead of chocolate chips if you prefer!
Ingredients
- 1 egg beaten
- 1/4 cup milk
- 1 cup mashed ripe banana (or 2 medium ripe bananas, mashed)
- 1/3 cup oil (I just use canola or vegetable oil)
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 cup bran cereal
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 tsp cinnamon optional
- 1 cup chocolate chips optional
Instructions
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Preheat oven to 350 degrees F.
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In a medium sized mixing bowl, combine the beaten egg with milk, mashed banana, oil, sugar, and vanilla. Add the bran cereal and allow this to soften while you complete the next steps.
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Measure the whole wheat flour, all purpose flour, baking powder, baking soda, salt and cinnamon into a large sieve or sifter.
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Line a muffin tin with 12 paper muffin liners, and set aside.
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Sift the dry ingredients into a large mixing bowl; add the chocolate chips, make a well in the centre, and pour the wet bran mixture into the middle of the well. Mix until just combined (do not over mix). Divide the batter into prepared muffin cups.
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Bake for 18-20 minutes or until a toothpick inserted into the centre of the largest muffin comes out clean. Cool on wire racks. Store in sealed containers.
I think my favourite thing about these muffins is that they aren’t loaded with sugar. Banana is a perfect natural sweetener, and the chocolate chips add plenty of extra sweetness if you opt at add those (like I did).
If you like this recipe, be sure to check out some of my other favourites, like my Cranberry Bran Muffins, or Sweet Potato Chocolate Chip Muffins. Muffins are just the best to have on hand for a quick snack!
What is your favourite kind of muffin?
Back soon,
Naomi
Can I use oat brand instead if brand cereal? Thank you!
Hi Cheyanne! I have never used it before but I’m sure it would work! Maybe try 1/2 the amount of bran recommended in the recipe though. If the batter seems thin, you can add a little extra but I think you won’t need it. All the best!