Banana Bran Muffins(Lo-Fat)
Moist, wholesome banana bran muffins with a hint of sweetness and fiber, perfect for breakfast or snacks, suitable for health-conscious eaters and busy mornings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine mashed bananas and bran cereal in a mixing bowl and mix well. Allow to stand for 5 minutes to soften the cereal.
- In another bowl, combine flour, baking powder, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, blend oleo and sugar until smooth.
- Add egg and egg whites to the mixture and mix thoroughly.
- Add the banana mixture to the wet ingredients and mix well.
- Stir in the flour mixture until just combined; do not overmix.
- Pour 1/3 cup batter into each of 12 muffin tins sprayed with nonstick vegetable coating.
- Bake for about 20 minutes until muffins are golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added moisture, consider substituting half of the corn oil oleo with unsweetened applesauce. You can also use whole wheat flour for a heartier texture. If you prefer a sweeter muffin, add a few tablespoons of honey or maple syrup to the wet ingredients. Ensure the bananas are very ripe for the best sweetness and flavor.
Serving Suggestions
These Banana Bran Muffins are delightful on their own but pair wonderfully with a dollop of Greek yogurt or a spread of almond butter for a nutritious breakfast or snack. Serve alongside a fresh fruit salad or with a glass of milk for a complete meal. They also complement a light brunch menu with dishes like Corn Salad(By Sally Sandruck).
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bran Muffins(Lo-Fat) contains roughly 51 calories, with 5g protein, 7g carbohydrates, and 0g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1216mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Just thaw them and mash before adding to the mixture. They may add extra moisture, so reduce other liquids slightly if needed.
How can I make these muffins gluten-free?
To make gluten-free Banana Bran Muffins, substitute the unbleached flour with a gluten-free all-purpose flour blend. Make sure the bran cereal is also gluten-free. The texture might differ slightly, but they will still be delicious.
What can I add to enhance the flavor of these muffins?
Consider adding spices like cinnamon or nutmeg for extra warmth. You can also mix in chopped nuts, dark chocolate chips, or dried fruits like raisins or cranberries for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).