Banana Bran Muffins Recipe

Name: Banana Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Greek yogurt; 1/2 cup canola oil; 1/4 cup maple syrup (preferably Grade B); 1 very ripe banana, mashed; 2 large eggs; 1 1/2 cups bran cereal; 1/4 cup flaxseed meal; 1 cup whole wheat pastry flour; 1/4 cup turbinado sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup pecans, toasted and roughly chopped

Servings: persons

1 cup Greek yogurt
1/2 cup canola oil
1/4 cup maple syrup (preferably Grade B)
1 very ripe banana, mashed
2 large eggs
1 1/2 cups bran cereal
1/4 cup flaxseed meal
1 cup whole wheat pastry flour
1/4 cup turbinado sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup pecans, toasted and roughly chopped

1
Preheat oven to 400u00b0F. Grease a standard 12 cup muffin pan.
2
In a medium-sized bowl, mix together the yogurt, canola oil, maple syrup, mashed banana, and eggs. Then stir in the bran cereal and flaxseed meal. Set mixture aside and let sit for at least 10 minutes (this allows the cereal to soften).
3
In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
4
After you've let the cereal and yogurt mixture sit for 10 minutes, stir in the chopped pecans. Then add in the flour mixture and gently stir until just combined (it's important to make sure you don't over mix the batter at this point otherwise you could end up with tough muffins and no one wants that).
5
Spoon the batter into the prepared muffin tin. Each cup will be pretty full, but that's okay!
6
Bake for 18 - 20 minutes or until the muffins are lightly browned and spring back slightly when pressed in the center.
7
Let muffins cool in the tin for about 5 minutes. Then remove muffins from tin and transfer to a wire rack to cool completely.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Greek yogurt, 1/2 cup canola oil, 1/4 cup maple syrup (preferably Grade B), 1 very ripe banana, mashed, and more.

Yes, Banana Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Bran Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions