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 in 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.
Healthier Make Ahead Breakfasts
Muffins are often just portable cakes, but not these ones. I’ve used wholemeal flour, wheat bran and flax to give them a nutritional boost. You could thrown in a small handful of grated carrot or even parsnip to add a little more veggie goodness.
Other healthy kid friendly make ahead breakfasts include baked oatmeal, spinach cornmeal muffins, breakfast popsicles and fruity yogurt bark. They’re all easy to make, can be made ahead and will delight kids and adults at breakfast time.
Try them with a dollop of raspberry compote!
Why should you make these bran muffins?
- Each bran muffin has just 215 calories
- Made with 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
- Adaptable: add grated carrot or parsnip for extra veggie goodness
Get the healthier bran muffin recipe
- 75 g wheat bran
- 250 ml buttermilk (or 250ml milk with 1 tbsp lemon juice or vinegar stirred in and left to sit for 5 minutes)
- 1 ripe banana mashed
- 2 tablespoons vegetable oil
- 1 egg
- 75 g light brown sugar
- 1 tsp vanilla extract
- 75 g plain flour (all purpose)
- 50 g wholemeal flour
- 1 tbsp ground flax optional
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1/2 tsp salt
- 100 g raisins
- Preheat oven to 190C/375F. 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.