Banana Chocolate Chip Bran Muffins

Banana Chocolate chip muffins in a muffin pan.

5 from 4 votes

Banana Chocolate Chip Bran Muffins

These Banana Chocolate Chip Bran Muffins not only taste great, but they're healthy too! They contain fiber and omega 3 fats for heart health.

Prep Time15

Cook Time20

Resting/Rising Time15

Total Time50

Course: Breakfast, Snack

Cuisine: Universal

Keyword: banana, bran, breakfast, chocolate, chocolate chip, fiber, fibre, flax, flaxseed, healthy, muffins, snack

Special Diet: Nut Free, Vegetarian

Servings: muffins

Calories: 180kcal

Author: Carissa Serink

Equipment

Muffin Pan
Coffee Grinder optional, for grinding flaxseeds

Ingredients

1 cup whole wheat flour
¾ cup wheat bran see note
¾ cup ground flaxseed
¼ cup chocolate chips
1 Tablesooon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 ½ cups mashed banana (from about 3 large or 4 medium bananas)
½ cup granulated sugar
¾ cup buttermilk see note
1 large egg

Instructions

In a large bowl, whisk together 1 cup whole wheat flour, 3/4 cup wheat bran, 3/4 cup ground flaxseed, 1/4 cup chocolate chips, 1 Tablesooon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Set aside.
In a medium bowl or large measuring cup, stir together 1 1/2 cups mashed banana, 1/2 cup granulated sugar, 3/4 cup buttermilk, and 1 large egg. Gently fold the banana mixture into the flour mixture just until no pockets of flour remain. Let the batter rest for at least 15 minutes, or up to an hour.
While you're waiting for the batter to rest, heat the oven to 400°F and prepare a muffin pan by greasing the cups.
Use a large spoon or small ladle to fill the muffin cups with batter (fill to the top, or very close to the top). If desired, add a few more chocolate chips to the top of the batter. Bake muffins for 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean.
Cool for 5 minutes in the muffin cups, then carefully use a butter knife to help remove the muffins from the cups to finish cooling. Store in an airtight container for up to 2 days, or freeze in a zipper bag.

Notes

Instead of wheat bran, you can also use an equal amount of All-Bran or All-Bran Buds cereal.

Instead of buttermilk, you can use powdered buttermilk (look at the label to determine how much to use). Otherwise, try soured milk (add 1 Tablespoon of lemon juice to a measuring cup, and add milk to make 3/4 cup total. Stir and let stand until curdled.), plain or vanilla yogurt (if using Greek yogurt, thin it with a bit of milk to make 3/4 cup total), or kefir. If you follow a dairy-free diet, feel free to use your favorite dairy-free yogurt.

Nutrition