Banana Bran Soy Muffins Recipe

Name: Banana Bran Soy Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheat bran; 1 cup of mashed ripe banana; 2/3 cup vanilla-flavored soymilk or 2/3 cup plain soymilk; 1/4 cup firmly packed brown sugar; 2 tablespoons prune baby food or 2 tablespoons prune butter; 1 large egg, lightly beaten; 1 1/4 cups all-purpose flour; 1/4 cup soy flour; 1/4 cup finely chopped pecans; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; cooking spray

Servings: persons

1 cup wheat bran
1 cup of mashed ripe banana
2/3 cup vanilla-flavored soymilk or 2/3 cup plain soymilk
1/4 cup firmly packed brown sugar
2 tablespoons prune baby food or 2 tablespoons prune butter
1 large egg, lightly beaten
1 1/4 cups all-purpose flour
1/4 cup soy flour
1/4 cup finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
cooking spray

1
Preheat oven to 375 degrees.
2
Combine the first 3 ingredients in a medium bowl.
3
Let it stand for 5 minutes.
4
Add brown sugar, baby food, and egg-stir well.
5
Combine flours and next 4 ingredients in a large bowl and make a well in the center of the mixture.
6
Add the bran mixture to the four mixture.
7
Stir until just moist.
8
Spray 12 muffin cups with cooking spray.
9
Spoon batter evenly into the 12 muffin cups.
10
Bake for 20 minutes or until done.
11
Remove muffins immediately from the pan and cool on wire rack.

523

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

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 wheat bran, 1 cup of mashed ripe banana, 2/3 cup vanilla-flavored soymilk or 2/3 cup plain soymilk, 1/4 cup firmly packed brown sugar, and more.

Yes, Banana Bran Soy 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 Soy Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions