Description
These Healthy Banana Nut Wheat Bran Muffins are a sunshine-filled treat you’ll want to bookmark for busy mornings.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups whole wheat flour *
- 1 cup wheat bran *
- 2 Tablespoons flaxseed meal
- 1 teaspoon cinnamon *
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 Tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt *
Wet Ingredients:
- 1 cup mashed bananas *
- ½ cup + 2 Tablespoons pure maple syrup
- 1 teaspoon molasses *
- ½ cup + 2 Tablespoons unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
Other Optional Ingredients:
- 1 cup chopped walnuts (or pecans)
Instructions
- Preheat the oven to 400 F, center rack.
- Line the muffin tin with 12 paper liners, set aside.
- Mash the bananas thoroughly into an almost pudding-like texture, measure exactly one cup, then set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients, including the mashed bananas to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Stir in the chopped walnuts (or pecans).
- Carefully spoon the batter into the paper-lined muffin tin up to the top.
- After spooning the muffin batter into the liners, allow the muffin batter to sit for 5 minutes on the counter before placing in the oven.
- Place in a 400 F preheated oven for 7 minutes, then after 7 minutes, lower the oven temperature to 350 F and bake for 13 to 14 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the muffins to cool in the muffin tin for 5 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 12 regular-sized muffins
Nutritional Information: Leaving the nuts out reduces fat to 0.8g