Blueberry-Sweetened Bran Muffins


Raisin Bran Muffins: Awesome Twist on the Classic Raisin Bran Muffin

Video taken from the channel: Claire Tansey’s Kitchen


banana wheat bran muffins.mpg

Video taken from the channel: Joe Giuliani


Low Calorie Bran Muffins

Video taken from the channel: Annie Taylor Efremsky


Bran Muffins (Classic Version)

Video taken from the channel: Joy of Baking


How To Make Classic Bran Muffins |

Video taken from the channel: Allrecipes


How to make refined SUGAR FREE Chocolate banana bran muffins

Video taken from the channel: harry’s munchies


Best Ever Bran Muffins

Video taken from the channel: The Stay At Home Chef

1 2/3 cups bran (wheat or oat, about 97 grams) 2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 3 medium very ripe bananas, mashed (about 376 grams total with skin on) 1/2 cup unsweetened applesauce (about 122 grams) 1/2 cup low-fat plain Greek yogurt (about 245 grams) 2 large eggs (about 100 grams total) 1 teaspoon vanilla extract. I’m calling these muffins the healthiest banana bran muffins for good reasons. First, they’re sweetened with fruit (as are all my recipes).

Second, they’re made with whole wheat flour (believe it or not, but most bran muffins aren’t). Finally, they’re packed with fiber thanks to the added bran. No Sugar Banana Bran Muffins! These refined sugar free banana muffins are sweetened with nothing but bananas and dates. Made with whole wheat flour, oats, lots of bran, and studded with walnuts and banana chunks, these healthy bran muffins make a great breakfast, snack, or lunchbox treat.

If you like your muffins a little sweeter feel free to add 1/4 cup honey, maple syrup or coconut sugar. The riper your bananas are, the sweeter the muffins will be. If you don’t want any coconut taste in your muffins you need to use refined coconut oil.

The BEST {No Sugar Added} Banana Muffins (adapted from Bob Ewing ‘s recipe) 4 large ripe bananas. 1 egg (we use a chia egg or flax egg) 1/3 cup of your favourite oil (we use olive or coconut) 1 teaspoon of pure vanilla ( this vanilla is the BEST) 1 1/2 cups of whole wheat flour. 1 teaspoon of cinnamon.

Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin. Make sure to allow the muffins to cool before devouring!

Paleo Banana Bread Muffins (Gluten free, Low-Carb) Light, moist and fluffy banana bread muffins are paleo, keto, gluten-free, low-carb friendly and only 200 calories per muffin. 4.47 from 73. Mash bananas in a large mixing bowl.

Add sugar and egg. Add butter and blueberries. Combine dry ingredients and gently stir into banana mixture.

Preheat oven to 400 degrees F. Lightly grease 12 muffin cups. In a large bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together SugarLeaf ® and shortening. Stir the flour mixture into the sugar mixture alternately with the milk. Paleo Cinnamon Raisin Banana Muffins {Banana Sweetened, No Added Sugar} These deliciously hearty yet soft and moist Paleo cinnamon raisin banana muffins are made with no grains, dairy, and no added sugar.

They’re gluten free, Paleo, sweetened only with bananas and perfect for breakfast or a snack! Kid approved and easy to make!

List of related literature:

Combine the sweetener, melted butter, bananas, and egg in a medium bowl; add to the flour mixture, stirring just until moist.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

This works well in recipes in which you wouldn’t mind a banana flavor, including muffins, cookies, pancakes, and quick breads.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Cream together 1/2 cup sugar and 3 tablespoons vegetable shortening, add 1 whole egg (or 2 egg yolks) mix well, stir in 1 teaspoon vanilla, 14 cup buttermilk, 1/2 cup sourdough starter, and y2 cup mashed ripe bananas (of average size).

“The Complete Sourdough Cookbook” by Don Holm, Myrtle Holm
from The Complete Sourdough Cookbook
by Don Holm, Myrtle Holm
Caxton Press, 1972

Adding this jam to our muffin batter gives us muffins with great texture and pure blueberry flavor.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Variations: Sprinkle muffins with sugar or sugar and cinnamon before baking or add 1/2 cup raisins, currants, or floured blueberries to the batter.

“Edible and Useful Plants of California” by Charlotte Bringle Clarke
from Edible and Useful Plants of California
by Charlotte Bringle Clarke
University of California Press, 1978

You can also omit the jam, throw 2 cups/300 g fresh blueberries into the batter, and turn these into fantastic gluten-free blueberry muffins.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Brown sugar complemented the bananas better than granulated sugar, and vanilla worked well with the bananas’ faintly boozy, rumlike flavor, as did swapping out the oil for the nutty richness of butter.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sprinkle some on fresh fruit or mix with yogurt; or have a poached or baked egg with bran muffins or whole grain toast, and kefir cheese or unsalted butter; or some whole grain cereal or pancakes with a little maple syrup.

“Linda Page's Healthy Healing: A Guide to Self-healing for Everyone” by Linda G. Rector-Page
from Linda Page’s Healthy Healing: A Guide to Self-healing for Everyone
by Linda G. Rector-Page
Traditional Wisdom, 2000

Make the crumbly topping and crumble it over the fruit: 6 Tbsp. margarine, 1 cup sugar, 2 tsp. vanilla, 1⁄2 cup flour, 1 cup old-fashioned rolled oats, and 1 tsp. ground cinnamon.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Falcon Guides, 2010

To make banana muffins, add 1 cup mashed bananas to the batter.

“Cast Iron Cooking For Dummies” by Tracy L. Barr
from Cast Iron Cooking For Dummies
by Tracy L. Barr
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • They were really good! Thank you so much:)
    We made them with whole wheat flour instead of white and honey instead of sugar. Plus added honey and cinnamon! Really good and healthy, kids loved them too:)

  • These truly are delicious and I will definitely be making them again. The coconut oil is a nice touch. However, I have to admit that I love bran muffins, bread… anything so, I’m not actually a unbiased person. You sure do get a workout making these! LOL ����

  • Hi Stephanie, I’m just wondering what the purpose of chilling the mixture before baking is? If I’m running short on time will it make much difference if I don’t chill the mixture beforehand? I can’t wait to make these tonight, they look delicious!

  • Ok……I’m a big fan of yours! Your peach pie recipe…..fantastic! Your lasagna…..absolutely the best. Over and over, your recipes do not disappoint. You did it again! These bran muffins are so delicious!

  • Love your slippers reflected in the oven door, LOL. I love bran muffins, so I will get the stuff to make these when I go to the store later. Not sure why, but I always like adding raisins to them.

  • Looks fantastic! What would you substitute for the sugar to make this a bit more diabetic friendly? Thanks in advance for the reply.

  • Ok, so I just made these a few hours ago, and she wasn’t kidding when she said these are the best bran muffins! They are so moist and perfectly sweet. Ugh, so good. I would’ve ate more than the one I had, but didn’t feel like shitting my pants at the gym later. �� I will be making these again though, cause again I say, so delicious!

  • It’s exactly like my Grans recipes which is the best imo, except she also added a handful of rolled oats to hers, and she would make the mixture the night before and bake them in the morning for fresh breakfast food. Perfecto! It’s also how I make mine. Cheers!

  • Ingredients

    1 1/2 cups wheat bran

    1 cup buttermilk

    1/3 cup vegetable oil

    1 egg

    2/3 cup brown sugar

    1/2 teaspoon vanilla extract

    1 cup all-purpose flour

    1 teaspoon baking soda

    1 teaspoon baking powder

    1/2 teaspoon salt

    1/2 cup raisins

    375F for 15-20 mins

  • Looks like CACA all brown(GRIMACE) just like corn looks the same going in as out L.O.L. I’ll take to a nursing home! they eat anything!

  • I made these for my diabetic son. He LOVED them. he ate the whole tray even though I told him not to haha. What a troll. Thanks for the recipes baby please

  • Thank you for your question, Milan. Yes, you can add mashed bananas to these muffins. You can also use dried cranberries or cherries instead of raisins. Enjoy!

  • Substitute what you can or don’t make them. Applesauce is a great oil sub! I wish people would enjoy the videos and stop complaining about this and that. JMHO!!

  • Been trying different bran muffin recipes to find a moist bran muffin recipe.. Tried this one and it’s the one. I’m so happy.. Thanks.