30 Minute Feel Good Banana Bran Muffins
Fluffy, tender and never dry…these banana bran muffins are bursting with flavour and nutrition! Made with whole grain flour, wheat bran (and no eggs!), these easy muffins make a perfect snack or breakfast on the go.
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat flour or all purpose
- 1 cup wheat bran
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon for more cinnamon flavour, use 1 teaspoon
Wet Ingredients
- 1 ¼ cup well mashed very ripe banana about 4 medium bananas
- ¾ cup soy milk or your fave milk!
- ½ cup cane sugar
- ⅓ cup oil I use olive oil, anything goes!
- 1 teaspoon vanilla
Optional add ins, choose one
- ⅓ cup mini chocolate chips
- ⅓ cup finely chopped dates
- ⅓ cup finely chopped crystallized ginger
Instructions
- Preheat oven to 400℉ (205℃). Prep a 12 well muffin tin with silicone or parchment liners. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, bran, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together the wet ingredients: mashed banana, soy milk, sugar, oil and vanilla.
- Add the wet ingredients to the dry ingredients, and gently stir until just combined (don't over mix!). If using a mix in, fold it in now.
- Using a heaping 1/4 cup measure, scoop the batter into the muffin tin.
- Bake for 16-19 minutes, until a toothpick inserted into the centre comes out clean. Don't over bake!
- Let cool on a wire rack. Once fully cool, store covered (keep that moisture in!) at room temperature for up to 3 days.