These healthier bran muffins have wholemeal flour, banana in place of much of the oil and a nutritional boost from wheat bran and flax. They’re easy to make and perfect for a quick breakfast through the week.
Breakfast can be a bit of a sugar-fest, can’t it?
Pancakes are often doused in syrup and some of the cereals that pass as an acceptable breakfast would be more at home in the cake aisle.
Even the so-called healthy cereals are often laden with salt and sugar.
But I’ll fully admit that what they lack in nourishment they make up for with their convenience.
Some mornings, as I chivvy the children into their uniforms and we hunt for lost school shoes, I just don’t have the time to whip up a pot of porridge.
That’s where a bit of morning meal planning comes in handy. I try to plan our evening meals on a Sunday and pre-prepare what I can, but now I like to extend that to breakfast.
It doesn’t take long to make these tasty bran muffins, and the kids love to help. Sure, there’s a bit of sugar in them, but not a lot since the raisins and banana add a lot of natural sweetness.
Muffins are often just portable cakes, but not these ones.
I’ve used wholewheat flour, wheat bran and flax to give them a nutritional boost.
You could throw in a small handful of grated carrot or even parsnip to add a little more veggie goodness.
They're all easy to make, can be made ahead and will delight kids and adults at breakfast time.
Why you'll love this recipe
Each bran muffin has just 215 calories.
Made with healthy wheat bran.
These are banana raisin bran muffins.
Mashed banana replaces most of the oil.
Wholemeal flour and flax (optional) give a nutritional boost.
Easy to make, and fun for kids to help.
A healthier breakfast on the go.
Turn these into vegetable muffins by adding grated carrot or parsnip.
Make them into Carrot Cake Bran Muffins by adding 1 cup grated carrot, a little extra cinnamon and ½ teaspoon ground nutmeg.
For a tropical taste, add ½ cup chopped pineapple and ¼ cup shredded coconut.
Sprinkle some Gorp on top before baking for extra nuts, seeds and fruit.
Storage and freezing
Storage: Store the muffins for up to 4 days in an airtight container lined with paper towel. If placing the muffins in two layers, place paper towel between the layers (this stops the muffins getting soggy).
Freezing: These muffins are freezable. Just allow them to cool completely then freeze in an airtight bag or container.
If you're looking for more great muffin recipes, then try these!
- 1 ½ cups (75g) wheat bran
- 1 cup (250ml) buttermilk (or 1 cup/250ml milk with 1 tablespoon lemon juice or vinegar stirred in and left to sit for 5 minutes)
- 1 ripe banana mashed
- 2 tablespoons vegetable oil
- 1 egg
- ⅓ cup (65g) brown sugar
- 1 teaspoon vanilla extract
- ½ cup (75g) all purpose flour (plain flour)
- ⅓ cup (50g) wholewheat flour
- 1 tablespoon ground flax (flaxmeal) optional
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cups (100g) raisins
- Preheat oven to 375F / 190C. Lightly grease a muffin tin or line with paper cases.
- Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.
- In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk mixture.
- Sift in both flours, bicarb of soda, baking powder, cinnamon and salt, and gently stir, taking care not to over mix. Gently fold in the raisins.
- Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until an inserted skewer comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.