Healthy Banana Bran Muffins

Healthy Banana Bran Muffins

3.7 of 5 (3)
member ratings
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


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 |

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    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

  • no profile photo

    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