Banana Bran Muffins & Mini Loaves


Don’t you hate it when you buy fresh bananas from the store and they turn too spotty before you get a chance to eat them?  I hate throwing unused food away, so one thing I sometimes do is make banana bread. (My favorite recipe is from my mom, and you can find it here).

When my daughter saw me getting out ingredients to make my mom’s banana bread, she kindly asked if we could try muffins instead this time. Since we had just eaten my mom’s bread a couple days before for Easter, I decided to look online for a different recipe. I found a version on but did a few things differently. I switched up the directions to use my stand mixer and didn’t bother mashing the bananas ahead of time, (one less step leading to a lot less mess). Since my daughter does not like walnuts and my baby boy is still young to be eating a lot of nuts, I decided to omit them.

The unique thing about these muffins is that they have fiber bran cereal inside them. Most recipes have you soak the bran cereal ahead of time before adding to the batter to help dissolve it. This recipe has you add the bran in the final step, maintaining its crunchy qualities. Upon eating his muffins, my husband immediately asked me what the tasty crunchy things were inside. He was surprised to learn that they were simple bran cereal flakes, but approved nonetheless. Both of my kids (ages 14 months and 5 years) loved the taste and had them for several breakfasts and snacks.

Banana Bran Muffins & Mini Loaves
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 3 large bananas, very ripe
  • ¼ cup whole milk
  • 1 heaping teaspoon pure vanilla extract
  • 2 large eggs
  • 1 & ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup Fiber One bran cereal
  1. Preheat oven to 375 degrees. Line a 12 capacity muffin tin with cupcake liners. Grease 2 mini bread loaf pans with nonstick cooking spray.
  2. In a stand mixer, beat together the butter and brown sugar until fluffy. Add the bananas (broken into pieces), the milk, vanilla and eggs. Beat well for several minutes until smooth.
  3. Beat in flour, baking powder, and soda on low speed just until blended.
  4. Beat in the bran on low speed just until incorporated. Do not over-mix!
  5. Using a 3 Tablespoon cookie scoop, drop batter into each lined muffin tin. Split remaining batter into mini loaves (about 3 scoops per loaf).
  6. Bake at 375 degrees for 15-17 minutes, or until toothpick inserted in center comes out clean with just a few crumbs attached. (The muffins will take about 15 minutes, the mini loaves about 17 minutes). Cool in tins for several minutes before removing to wire rack to cool completely.


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