Banana oat bran muffins, made with zero refined sugar because I know many of us are looking for healthier eats this time of year.
You will love these banana oat bran muffins because they are sweetened with honey and are packed with oats and bran to help keep you full until lunch time. If you pair them with a side of fruit, they are a satisfying and filling way to start the day.
I am always on a quest to find healthy, delicious breakfast options for my family. We love muffins because doesn't everything taste better in cupcake form?? These are lightly sweetened with honey and feel like a treat while they are filled with healthful ingredients. Acceptable for breakfast or snacks, banana oat bran muffins may become your new favorite way to use up ripe bananas.
Disclosure | This post contains affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Little e often wakes and asks for ~
- A cookie
- A popsicle
- Some other treat
She knows the drill, something healthy in her belly first. The food struggle is real with the littlest bug.
I'm sticking to my rules and staying strong. But I have to tell you, she does her absolute best to break me! Luckily, these muffins pass the little e taste test.
Muffins are a favorite because they are relatively quick and simple to make. They freeze well and reheat superbly; I pop them straight from the freezer into my toaster oven for about 6-7 minutes. You can also make them taste fantastic without having to rely on refined sugars. These banana oat bran muffins are sweetened with bananas and honey.
Right now my girls will sit and eat breakfast, but I have a feeling that will change. In a few more years I'll be hounding them even more to finish getting ready and we'll be rushing out the door in the morning. I think I'll be praising the portability factor of muffins when that day comes.
Until then, I'll keep telling little e that these healthy banana oat bran muffins are a treat! I hope you enjoy them too. 😊
Banana Oat Bran Muffins
- ½ cup old-fashioned oats
- 1 cup unsweetened almond milk any milk can work
- ½ cup wheat bran I like Bob’s Red Mill
- 1 ½ cups whole-wheat flour I like King Arthur Flour White Whole Wheat
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup bananas mashed, approximately 3 small-medium bananas
- ¼ cup honey I prefer local honey
- 2 tablespoons butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Combine the oats with the milk and set aside for 20 minutes so the oats can soak up some of the moisture.* Don’t go longer than 30 minutes with this step! Old-fashioned oats work best. Instant or quick oats are too small and will dissolve as the muffins cook.
- Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
- In a large bowl, whisk together the wheat bran, whole-wheat flour, baking powder and baking soda. Set aside. In another bowl, combine the mashed bananas, honey, cooled melted butter, vanilla extract and eggs. Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture. Gently combine it all together.
- Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Bake for 5 minutes at 425°F, then turn the oven down to 350°F* (keeping muffins in the oven the whole time) and bake another 12-14 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further.
DID YOU MAKE THIS RECIPE?
Be sure to tag @twosugarbugs on Instagram and hashtag #twosugarbugs
Leave a Reply