Mini Banana Bran Muffin

A treat for both adults and kids alike, these cute banana bran muffins may look tiny, but they pack a whomping protein-fiber combo to keep you and the family running all day long! They’re easily packable so don’t forget to take them as a day trip snack! If you don’t have ripe bananas on hand, simply swap it out for applesauce for similar results.

Ingredients for servings

    Mini Banana Bran Muffin

  • 1 cup unprocessed wheat bran

  • 1 cup all-purpose flour

  • 0.25 cup brown sugar firmly packed light

  • 2 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 0.25 teaspoon salt

  • 2 large eggs 50 grams each

  • 1 cup skim (1%) milk

  • 1 medium ripe banana about 1/3 cup mashed

  • 0.25 cup light molasses

  • 1 teaspoon vanilla extract


    Preheat oven to 375°F. Spray 32 mini-muffin cups with cooking spray or line mini muffin pan with paper liners then spray with cooking spray (NOTE

    • These protein and fiber rich muffins are made without added fat so they will stick to paper liners that are not sprayed with cooking spray.)

  • Combine wheat bran, flour, sugar, baking powder, cinnamon, and salt in a large bowl.

  • Beat together eggs, milk, banana, molasses, and vanilla in a medium bowl. Add egg mixture to the flour mixture and stir just until moistened.

  • Spoon 1 tablespoon batter evenly into prepared muffin cups. Bake 10 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool muffins in the pan on a wire rack for 5 minutes. Remove from pan; serve warm or room temperature.

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