Banana Bran Muffins sweetened with mashed bananas and a significantly reduced amount of sugar, chock-full of moisture from low-fat milk and yogurt, and packed with bran cereal and wheat germ!
Banana Bran Muffins
A combination of yogurt, banana, and milk leave these muffins wonderfully tender. Bran cereal and wheat germ are added to the batter for extra nutrition which will keep you feeling satisfied longer.
These muffins will be your new favorite way to eat a healthy breakfast!
Banana bran muffins with yogurt
These muffins are ones you can feel good about eating. They’re sweetened with mashed bananas and a significantly reduced amount of sugar, chock-full of moisture from low-fat milk and plenty of yogurt.
Plus, they are loaded with bran cereal and wheat germ!
All of the ingredients are fairly normal and I’m sure you already have most of them in your pantry.
I usually make muffins that are on the lighter side as it is. Looking through my archives, I noticed that most of my muffin recipes contain less sugar, butter, and are moistened with yogurt. Today’s muffins follow suit.
Banana bran muffins contain less sugar!
You will need one very ripe banana. The more brown speckles, the better. The sugar from the banana will sweeten the muffins and be oh so full of intense banana flavor.
If your banana hasn’t ripened yet, that’s okay. You can roast it in the peel for 20 minutes in a 350F degree oven. This will caramelize the banana and make it super sweet.
Just line a baking sheet with foil, prick a few holes through the peel with a fork and bake it. Let it cool before you open it and mix it right into the batter.
I added just a touch of sugar to these banana bran muffins as well but feel free to replace that with honey if you desire. Either way, the muffins will be delicious.
The yogurt adds a small boost of protein and allows the muffins to remain moist without the added fat from butter or oil. I used vanilla yogurt for these. You may even want to try plain or banana flavored yogurt.
What is the purpose of wheat germ?
The wheat germ adds extra protein to these muffins making them great as a pre-workout snack. Did you know that wheat germs contains around 23 different nutrients and has more nutrients per ounce than any vegetable? That’s a lot of healthy!
I mixed in some plain bran cereal along with the wheat germ and you can hardly tell it’s in there. Both of these ingredients together make these muffins incredibly good for you.
When mixing up the batter, be sure not to over mix. I know I sound like a broken record, saying this every single time I share a new muffin with you, but it is SO important.
Stir gently just until the batter is moistened and don’t stress over small clumps of dry flour throughout. Those not-so-moist clumps are going to keep the muffins tender.
Let’s go over all those healthy ingredients one more time.
- Yogurt – It’s low in fat and chock full of protein.
- Banana – They are loaded with fiber, potassium, and vitamin C.
- Fat-Free Milk – Fewer calories = zero guilt!
- Bran Cereal – Adds plenty of vitamins, nutrients, and fiber.
- Wheat Germ – More vital nutrients/vitamins, fiber, and omega-3 fatty acids.
You are going to love these banana bran cereal muffins! My husband, who usually turns his nose up at anything healthy, ate the majority them. He couldn’t believe that they were actually good for him!
Banana Bran Muffins
- 3/4 cup (122 g) low-fat vanilla Greek yogurt
- 3/4 cup (112 g) ripe mashed banana, about 2 small bananas
- 1/4 cup (60 ml) fat-free milk
- 1/3 cup (66 g) granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1 and 1/2 cups (65 g) plain bran cereal
- 1 and 1/2 cups (195 g) all-purpose flour
- 1/2 cup (56 g) wheat germ
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Preheat the oven to 425ºF. Spray a 12-cup muffin pan with non-stick spray or line with paper liners. Set aside.
- In a large bowl combine the yogurt, banana, milk, sugar, butter, vanilla, and egg. Stir with a whisk. Add the cereal; let stand for 5 minutes.
- In a separate bowl combine the flour, wheat germ, baking powder, and baking soda. Stir with a whisk. Make a well in the center of the flour mixture. Add the cereal mixture to the flour mixture. Stir just until moistened.
- Fill each cup of the prepared pan with 1/4 cup of batter. An ice cream scoop works best for this.
- Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an addition 10-15 minutes or until muffins springs back when touched in the center.
- Remove the muffins from the pan immediately; place muffins on a wire rack to cool completely.