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!
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
Servings 12
Ingredients
¾cup(122g)low-fat vanilla Greek yogurt
¾cup(112g)ripe mashed banana, about 2 small bananas
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.
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
The muffins will keep for up to 3 days stored in an airtight container at room temperature.
The muffins can be refrigerated for up to 1 week.
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.