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| Banana Bran Muffins |
Healthy Banana Bran Muffins: A Delicious & Nutritious Breakfast Option
Looking for a wholesome, fiber-rich breakfast that’s both delicious and easy to make? These Healthy Banana Bran Muffins are the perfect solution! Packed with whole grains, ripe bananas, and natural sweetness, they make a satisfying morning treat or an on-the-go snack. Plus, they’re lower in sugar and fat than traditional muffins, so you can enjoy them guilt-free.
Why You'll Love These Banana Bran Muffins
- These healthy banana bran muffins are moist, naturally sweetened, and perfect for a wholesome make-ahead breakfast or snack.
- It’s an excellent way to use up overripe bananas you may have on hand.
- A nutritious and fiber-rich option that even kids will enjoy.
- Ideal for meal prep—make a batch, freeze, and have ready-to-go snacks or school lunches anytime.
Ingredients You'll Need for Healthy Banana Bran Muffins
- Bananas – Use overripe bananas for maximum natural sweetness. This is a great way to use up any bananas you have on hand.
- Eggs – Provide structure and help the muffins rise.
- Coconut Oil – A small amount of melted coconut oil keeps the muffins moist. You can substitute with Greek yogurt or unsweetened applesauce if preferred.
- Oat Bran – Adds fiber, protein, and a hearty, oaty flavor. Wheat bran can also be used as a whole grain alternative.
- Baking Soda – Works as a leavening agent to help the muffins rise.
- Milk – Use 1/4 cup of any milk of your choice.
- Sweetener – A mix of maple syrup and cane sugar naturally sweetens the muffins without refined sugar. Alternatives include honey, white sugar, or brown sugar.
- Vanilla Extract – One teaspoon enhances the overall flavor.
- Cinnamon & Salt – Add warmth and balance. For extra spice, try including a pinch of nutmeg or allspice.
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How to Make Healthy Banana Bran Muffins
1.Preheat the Oven
Preheat your oven to 325°F (163°C). Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with paper cupcake liners.
2.Mash the Bananas
In a medium bowl, mash the overripe bananas using a fork or potato masher until smooth or your desired consistency is achieved.
3.Combine the Dry Ingredients
In a large mixing bowl, whisk together the oat flour, oat bran, cane sugar, baking soda, cinnamon, and salt. Set this mixture aside.
4.Mix the Wet Ingredients
In a separate bowl, whisk the eggs, maple syrup, mashed bananas, milk, melted coconut oil, and vanilla extract until well combined.
5.Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix. If desired, fold in mix-ins like chocolate chips or chopped nuts at this stage.
6.Prepare the Muffin Tin
Evenly divide the batter among the 12 muffin cups, filling each nearly to the top.
7.Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Make Oat Flour
Making oat flour at home is simple and cost-effective. Just place rolled oats (or instant oats) in a high-speed blender or food processor and blend for about 60 seconds, or until the oats reach a fine, flour-like consistency. This homemade method yields the same result as store-bought oat flour and can be stored in your pantry for up to three months. The best part? The measurement is straightforward—1 cup of oats yields approximately 1 cup of oat flour.
Variations and Substitutions
- For the best natural sweetness, be sure to use overripe bananas with brown spots.
- Avoid overmixing the batter, as this can lead to dense, dry muffins. Aim for a light, fluffy texture.
- You can substitute oat flour with whole wheat or all-purpose flour. However, almond flour or coconut flour is not recommended for this recipe, as they alter the texture significantly.
- Melted coconut oil can be replaced with olive oil, unsweetened applesauce, or plain Greek yogurt. You may also use extra mashed banana for added moisture.
- Enhance your muffins with optional mix-ins such as chopped walnuts or pecans, raisins, chocolate chips, cacao nibs, coconut flakes, chia seeds, dried fruit, or fresh berries.
- To make chocolate banana bran muffins, add 1/3 cup of unsweetened cocoa powder and reduce the oat flour to 1 cup.
Prepping and Storage
To Store:
Store banana bran muffins in an airtight container or wrapped in aluminum foil at room temperature for up to 3 to 4 days. For longer freshness, transfer them to the refrigerator, where they will keep for up to one week.
To Freeze:
These healthy muffins are freezer-friendly and perfect for meal prep. Wrap each muffin individually in plastic wrap or place them together in a freezer-safe bag. When ready to enjoy, reheat in the microwave for 30 to 40 seconds or allow them to thaw at room temperature. They can be stored in the freezer for up to 3 months.
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