Healthy Chunky Banana Bran Muffins

January 31, 2012

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There is nothing better than a healthy, hearty bran muffin so I set out to create one full of sweet, chunky bananas. With the addition of nonfat Greek yogurt, I was able to reduce the amount of oil in the recipe and still maintain the moistness and texture of a traditional bran muffin. For lots of fiber and healthy grains, I added wheat bran and wheat germ, along with a combination of light brown sugar and molasses for sweetness. A teaspoon of freshly grated orange zest adds a subtle citrus twist. Most banana muffin recipes call for small, diced pieces of banana that pretty much blend in, but I wanted these muffins to be chunky, so I cut the bananas slices thick. Once baked and cooled, you will have a dozen golden brown bran muffins, chock full of distinct bananas and chewy grains. Enjoy!

Healthy Chunky Banana Bran Muffins

Makes 12 muffins

1 cup wheat bran
1 cup plain, nonfat Greek Yogurt
1/4 cup lowfat milk
3 Tbsp canola oil
1/4 cup light brown sugar
2 tablespoons molasses
2 large eggs
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup white flour
¼ cup wheat germ
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup large-diced ripe bananas
1/4 cup walnuts or pecans, chopped


  • Preheat oven to 350 degrees.
  • In a mixing bowl, combine wheat bran with Greek Yogurt and milk. Let sit while you prepare the other ingredients.

  • In an electric mixer, beat oil, brown sugar, and molasses. Add eggs, one at a time, and then add grated orange zest and vanilla extract. Mix for 1 -2 minutes on medium speed until combined.
  • In a separate bowl, mix dry ingredients (whole wheat flour, white flour, wheat germ, baking powder, baking soda, salt) until combined.
  • While mixer is on low speed, slowly add dry ingredients into wet ingredients until combined. Do not over mix.
  • Gently fold in diced bananas and walnuts or pecans.

  • Line muffin tins with paper liners and fill by tablespoonfulls.

  • Bake for 20 -25 minutes or until cake tester comes out clean.
  • Let cool on a cooling rack.
  • Store in an airtight container or freeze up to 2 months.

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  • ciaolinda

    Love this one! Can’t wait to try them!!!

  • Niomie

    Do you happen to know the nutritional info for these muffins?

    • Janelle

      Certainly! Here you go… Let me know how they come out! :)

      (per muffin)
      Calories 157.3
      Total Fat 4.6 g
      Saturated Fat 0.6 g
      Cholesterol 15.7 mg
      Sodium 18.9 mg
      Potassium 253.3 mg
      Total Carbohydrate 26.6 g
      Dietary Fiber 2.5 g
      Sugars 9.6 g
      Protein 6.7 g

  • Niomie

    Oh my goodness! Thank you SO very much, and for the fast response!!

    • Janelle


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