Healthy Banana Bran Muffins

Healthy Banana Bran Muffins

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 92.8
  • Total Fat: 0.8 g
  • Cholesterol: 14.2 mg
  • Sodium: 180.7 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Healthy Banana Bran Muffins calories by ingredient
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So easy, and so healthy! Only 93 calories per muffin! So easy, and so healthy! Only 93 calories per muffin!
Number of Servings: 30


    Wet Ingredients
    2 eggs, slightly beaten
    1/2 cup unsweetened applesauce
    1 1/2 cup buttermilk

    Dry Ingredients
    3/4 cup granulated sugar
    1.5 tsp baking soda
    1.5 tsp baking powder
    3/4 tsp salt
    1.5 cup Whole Wheat flour
    1 cup all purpose white flour

    1.5 cup All-Bran cereal

    4 medium ripe bananas, mashed

    Optional: nuts, oats, wheat germ, oat bran, unsweetened coconut, chocolate chips, berries, finely chopped apple, etc.


Preheat oven to 350 degrees F. or 180 degrees C.

Line two 12-muffin tins with cupcake liners (or use non-stick muffin tins and spray with non-stick cooking spray. Personally, I like using the liners.

In a small-medium bowl, combine all wet ingredients and set aside.

Sift together all dry ingredients except the All Bran in a large bowl. Add the All Bran and stir to combine. Make a well (whole) in the center.

Pour the wet mixture into the well in the dry mixture all at once. Using a wooden spoon, stir until the dry ingredients are just moistened.

Fold in the mashed banana.

WARNING: Do not over-stir the batter. A light stirring that will leave some lumps is fine. It should not be mixed to the point of pouring, but should break in coarse globs.

Fill the muffin tins 2/3 full, being careful not to drip the batter on the edge of the pans, where it will burn and cause sticking. I used an ice cream scoop, and it was just about the perfect amount!

Bake in a 350 oven for 20-25 minutes, or until a knife inserted in the center of a muffin comes out dry (clean). Alternatively, bake in a 180 degree C oven for 20 minutes, or until, you know....

Makes 30 93-calorie muffins or 24 muffins and one loaf of banana bread. Enjoy!

You can also delete the bananas and use a 28-oz. can of pumpkin instead. This is good with raisins and pumpkin pie spice (or cloves, nutmeg and cinnamon).

Number of Servings: 30

Recipe submitted by SparkPeople user PWHATLEY.

TAGS:  Snacks |

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Member Ratings For This Recipe

  • Good
    Made as is, no 'tweaking'. Filling cups 2/3 full, only gave me 24 muffins.Which increased calories to 112 and affected the other nutritional info as well. Asking my family, "should I make them again"? They replied "not really". I thought they were good. They really stick to the muffin papers though. - 11/1/10

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  • Very Good
    I really like this recipe! I made the first batch exactly as listed, and the second batch I added some vanilla, nutmeg and cinnamon. I bought the All Bran extra fiber. Personally I liked both equally, and most of all my kids are eating them up! - 1/15/09

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  • Very Good
    I subbed splenda for the sugar, added some vanilla, nutmeg & cinnamon. I also added some pecans. They turned out very yummy! I plan to freeze them & then pop them in the micro when we need an on-the-go snack or breakfast. I will surely make them again! - 8/11/08

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