• February 19, 2013

    Banana Bran Muffins

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    … or as I like to call them (drumroll, please)… Branana Muffins!

    They’ve got the super-moist, delicious banana muffin thing going on, with a bit of extra fill-you-up fibre.

    I threw in a handful of chocolate chips – helpful if you have trouble persuading your kids (or HUSBAND) to eat something that has bran in it. Even though, honestly, you’d barely know it’s in there anyway.

    I like to make a big batch of muffins and freeze them in big ziploc freezer bags. I thaw them in the microwave in about 50 seconds – 25 right-side-up and 25 upside-down to warm them evenly – and they emerge as if freshly baked.

    Try it! Your future self will thank you for such a thoughtful treat.

    I’m not feeling very wordy today… so I’m gonna sign off with a swift kiss-kiss, talk soon.


    • 2 cups all purpose flour
    • 1 cup natural wheat bran
    • 1 cup granulated sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 1/2 cups mashed, very ripe bananas (about 3-4 medium)
    • 1/2 cup vegetable oil
    • 2 eggs, lightly beaten
    • 1 cup buttermilk
    • 1/2 cup chocolate chips, optional
    • 1/2 banana, thinly sliced (for decorating), optional
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    1. Preheat oven to 375 degrees F.

    2. In a large bowl, whisk together flour, wheat bran, sugar, baking soda, baking powder and salt.

    3. In a separate bowl, combine mashed banana, vegetable oil, eggs and buttermilk. Add to the flour mixture, and stir gently until just combined. Fold in chocolate chips, if using.

    4. Divide batter (about 1/4 cup per muffin) among two paper-lined muffin tins – you’ll be able to get about 16 muffins. Top with thin slices of banana, if desired. Bake 20-25 minutes, until golden brown and tops spring back when lightly pressed.

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    Hi, I’m Jenn! I’m in the Foodess kitchen making a spectacular mess + making something delicious, in roughly equal parts. So happy that you’ve joined me!


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