Banana-Walnut Bran Muffins
There’s something incredibly comforting about a warm muffin fresh from the oven. The aroma of baked goods wafting through your kitchen can instantly brighten your day. Today, we’re diving into a delightful recipe for Banana-Walnut Bran Muffins that are not only delicious but also packed with nutrients. These muffins are perfect for breakfast, a snack, or even dessert, making them a versatile addition to your recipe collection. Let’s get started!
Reasons to Love Banana-Walnut Bran Muffins
These Banana-Walnut Bran Muffins are a powerhouse of flavor and health benefits. Here are just a few reasons to love them:
- Nutrient-Rich: Filled with wheat bran and bananas, these muffins are loaded with fiber, which helps support digestive health.
- Natural Sweetness: Ripe bananas and coconut palm sugar provide a natural sweetness without the need for refined sugars.
- Protein-Packed: The addition of Greek yogurt makes these muffins a great source of protein, keeping you full longer.
- Versatile Snack: Whether you enjoy them warm out of the oven or as an on-the-go breakfast, these muffins are perfect for any time of the day.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have a batch of delicious muffins ready in no time!
Shopping List
Before you start baking, make sure you have the following ingredients on hand:
- 1 ½ cups white whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher or sea salt
- ¾ teaspoon cinnamon
- 2 cups wheat bran
- ½ cup coconut palm sugar
- 2 very ripe bananas
- 2 large eggs, whipped
- 1 cup fat-free Greek yogurt
- ½ cup molasses (or sorghum or honey)
- 1 teaspoon vanilla extract
- ½ cup melted coconut oil
- ½ cup walnut pieces
Equipment & Tools
To make your baking experience smooth, gather the following equipment and tools:
- Muffin Tin: A standard 12-cup muffin tin is ideal for this recipe.
- Mixing Bowls: Use both large and medium bowls for mixing dry and wet ingredients separately.
- Whisk: A whisk will help you combine ingredients evenly.
- Measuring Cups and Spoons: Accurate measurements are key to successful baking.
- Rubber Spatula: Perfect for folding in ingredients without deflating the batter.
- Cooling Rack: Allow your muffins to cool properly after baking.
The Method for Banana-Walnut Bran Muffins
Now, let’s dive into the step-by-step process of making these delicious muffins.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.
Step 2: Prepare the Muffin Tin
Grease your muffin tin with a little coconut oil or line it with muffin liners for easy removal.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the white whole-wheat flour, baking powder, baking soda, salt, and cinnamon. Whisk until well blended.
Step 4: Combine Wet Ingredients
In a separate medium bowl, mash the ripe bananas until smooth. Add the whipped eggs, Greek yogurt, molasses, vanilla extract, and melted coconut oil. Mix until fully combined.
Step 5: Add Wheat Bran
Stir in the wheat bran into the wet mixture until evenly distributed.
Step 6: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Step 7: Fold in Walnuts
Gently fold in the walnut pieces, ensuring they are evenly dispersed throughout the batter.
Step 8: Fill Muffin Tins
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Step 9: Bake
Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer to a cooling rack to cool completely. Enjoy your Banana-Walnut Bran Muffins warm or at room temperature!
If You’re Out Of…
If you find yourself missing any of the ingredients, don’t worry! Here are some alternatives:
- Coconut Palm Sugar: Substitute with brown sugar or maple syrup.
- Greek Yogurt: Use regular yogurt or a dairy-free alternative if needed.
- Walnuts: Pecans or almonds can be used instead of walnuts.
- Molasses: Honey or agave syrup can replace molasses for sweetness.
Pro Perspective
These Banana-Walnut Bran Muffins are a fantastic way to use up those overripe bananas sitting on your counter. Not only do they taste amazing, but they also make for a nutritious snack. If you prefer a sweeter muffin, feel free to increase the amount of coconut palm sugar slightly. Additionally, adding a handful of dark chocolate chips can elevate the flavor and create a delightful treat for chocolate lovers!
Make-Ahead & Storage
These muffins are perfect for meal prep! You can bake them in advance and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To enjoy, simply thaw overnight in the refrigerator or pop them in the microwave for a few seconds before serving.
Reader Q&A
Can I use regular all-purpose flour instead of white whole-wheat flour?
Yes, you can substitute all-purpose flour for white whole-wheat flour. However, the muffins will be less dense and may not have the same nutritional benefits.
What can I use instead of Greek yogurt?
You can use regular yogurt, but if you’re looking for a dairy-free option, try using almond or coconut yogurt.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, your muffins are ready to be taken out of the oven!
Can I make these muffins vegan?
Yes! To make them vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based yogurt alternative.
Weekend Projects
If you enjoyed making Banana-Walnut Bran Muffins, check out these other delicious weekend baking projects:
- Sally’s Baking Addiction for classic blueberry muffins.
- Pinch of Yum for their famous banana bread.
- Minimalist Baker for easy vegan muffins.
- Cookie and Kate for wholesome zucchini muffins.
Ready to Cook?
Gather your ingredients and kitchen tools, and let the baking begin! These Banana-Walnut Bran Muffins are just a few steps away, and you’ll be enjoying their warm, comforting goodness in no time. Happy baking!
Banana-Walnut Bran Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.
- Grease your muffin tin with a little coconut oil or line it with muffin liners for easy removal.
- In a large mixing bowl, combine the white whole-wheat flour, baking powder, baking soda, salt, and cinnamon. Whisk until well blended.
- In a separate medium bowl, mash the ripe bananas until smooth. Add the whipped eggs, Greek yogurt, molasses, vanilla extract, and melted coconut oil. Mix until fully combined.
- Stir in the wheat bran into the wet mixture until evenly distributed.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the walnut pieces, ensuring they are evenly dispersed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer to a cooling rack to cool completely. Enjoy your Banana-Walnut Bran Muffins warm or at room temperature!
Notes
- For a sweeter muffin, increase the amount of coconut palm sugar.
- Use dark chocolate chips for an indulgent twist.
- Store in an airtight container at room temperature for up to 3 days.
