Healthy Bran Muffins

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.

Healthy breakfasts

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.

Make-Ahead Breakfasts

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.

Other healthy kid-friendly make-ahead breakfasts include baked oatmeal, 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 or mango compote!

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.

Variations

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.

Muffin recipes

If you're looking for more great muffin recipes, then try these!

Spinach Muffins with Chocolate Chips
Kale Green Muffins
Blueberry Zucchini Muffins
Vegan Banana Muffins
Persimmon Muffins
Chocolate Beet Muffins
Lemon Kale Muffins

Recipe

Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.