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Banana Bran Muffins

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!

Close up view of Banana Bran Muffins on a pink napkin.

A combination of yogurt, banana, and milk leaves these banana bran muffins wonderfully tender. Bran cereal and wheat germ added to the batter offer extra nutrition which will keep you feeling satisfied longer.

These muffins will be your new favorite way to eat a healthy breakfast!

Why this recipe works

  • 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.
  • There is just a touch of sugar in these banana bran muffins 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.
Banana Bran Muffins scattered on a white table top.

Banana bran muffins recipe

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!

They contain much less sugar than these whole wheat banana muffins and much healthier than my best ever banana bread.

All of the ingredients are fairly normal and I’m sure you already have most of them in your pantry.

I usually make basic 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.


Ingredients

Let's go over all the healthy ingredients needed for these delightful muffins.

  • Yogurt - It's low in fat and chock full of protein.
  • Banana - They are full of 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.

How to make banana bran muffins

Just like all of my muffin recipes, this one uses the muffin mixing method. That means the dry ingredients are mixed separately from the wet ingredients, then two are combined to create a thick muffin batter.

Banana Bran Muffins scattered on a pink napkin.

Step 1: Mix the wet ingredients

Whisk all the wet ingredients in a large bowl. This includes yogurt, mashed banana, milk, sugar, butter, vanilla, and egg.

Once thoroughly mixed, add the bran cereal and toss to coat. Let the mixture stand for 5 minutes until the cereal is soft.

bran cereal soaking in milk mixture for muffins

Step 2: Mix the dry ingredients

In a separate bowl, combine all the dry ingredients - flour, wheat germ, baking powder, and baking soda. Whisk until everything is well combined and the leavening agents are distributed evenly throughout.

Make a well in the center and add the wet ingredients. Use a silicone spatula to mix just until the dry ingredients are moistened.

The batter will be thick. Take care not to over mix or the muffins will be tough.

bowl of banana bran muffin batter with pink spatula

Step 3: Bake

Place about ¼ cup of batter into the cups of a muffin pan lined with parchment paper. Bake the muffins at 425ºF for 5 minutes then reduce the oven temperature to 350ºF and continue to bake for another 10 to 15 minutes.

The muffins are done when the top center springs back when touched.

unbaked muffins in muffin pan next to baked muffins in muffin pan

Tips for success

  • Weigh the flour for precise measuring. Or use the spoon and level method.
  • Don't overmix the batter. A few clumps of flour in the batter is perfectly fine for muffins.
  • Honey may be used in place of sugar in this recipe. You may also want to experiment with different types of sugar.

Storing & Freezing

To store: The banana bran muffins will keep for up to 3 days stored in an airtight container at room temperature.

The muffins will keep for up to 1 week stored in the refrigerator.

To Freeze: The muffins also freeze well for up to 3 months. Thaw overnight in the refrigerator or microwave a single muffin for 40-60 seconds.

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Banana Bran Muffins scattered on a white table top.

Banana Bran Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

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!

Ingredients

  • ¾ cup (122 g) low-fat vanilla Greek yogurt
  • ¾ cup (112 g) ripe mashed banana, about 2 small bananas
  • ¼ cup (60 ml) fat-free milk
  • ⅓ cup (66 g) granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cups (65 g) plain bran cereal
  • 1 ½ cups (195 g) all-purpose flour
  • ½ cup (56 g) wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions

  1. Preheat the oven to 425ºF. Spray a 12-cup muffin pan with non-stick spray or line with paper liners. Set aside.
  2. 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.
  3. 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.
  4. Fill each cup of the prepared pan with ¼ cup of batter. An ice cream scoop works best for this. 
  5. 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. 
  6. Remove the muffins from the pan immediately; place muffins on a wire rack to cool completely.

Notes

If you prefer, you can use honey in place of sugar.

You can also experiment with different types of sugar. Coconut sugar works extremely well with this recipe.

Make ahead tips

  1. The muffins will keep for up to 3 days stored in an airtight container at room temperature.
  2. The muffins can be refrigerated for up to 1 week.
  3. The muffins can also be frozen for up to 3 months. Thaw overnight in the refrigerator or microwave a single muffin for 40-60 seconds.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 155

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Sherry Dykeman

Monday 15th of March 2021

Could you make these muffins but omit the wheat germ?

Jen Sobjack

Tuesday 16th of March 2021

Yes, replace it with 1/2 cup more flour.

Lindsey

Thursday 6th of December 2018

I made these in to tiny muffins. I keep 12 in the fridge and freeze the rest. I used pumpkin instead of banana and honey instead of sugar! Everyone loves these warmed up with a bit of butter! Delicious!

Jen Sobjack

Friday 7th of December 2018

I can't wait to give these a go with pumpkin now! Thanks for sharing your feedback!

Ivory

Tuesday 16th of January 2018

These look so amazing, and healthy to. You got my attention. Thank you for sharing.

cakespy

Tuesday 9th of January 2018

These sound wonderful! I love the moisture and sweetness that banana imparts on baked goods and I love the nutty flavor of whole grains. a great breakfast option!

Emily

Sunday 6th of August 2017

Can I use just regular wheat or oat. Ran instead of bran cereal? Thank you!

Jen Sobjack

Monday 7th of August 2017

I haven't made the recipe that way so I'm 100% percent sure if it would work.

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