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Banana Bran Muffins

Banana Bran Muffins

These banana bran muffins are flavored with brown butter and toasted pecans. They are moist and sweet. The bran muffins can be served warm with butter with butter or eaten on the go.

I love baking muffins as a quick healthy breakfast the family will enjoy. I like to combine whatever ingredients we have lying around. This morning, that was some old, ripe bananas and some bran flake cereal.

When baking with banana, I like to use a fork and smush the banana inside a glass measuring cup. That way, you’ll know when you have 2 cups and you won’t have to dirty another dish transferring the smushed banana from a bowl to a measuring cup.

If you’ve never browned butter before, it’s a very simple and quick process that can add great dimension of flavor to your baked goods. I’d recommend reading the how to make brown butter step-by-step guide (with pictures). In this recipe it adds an extra nuttiness to the bran muffins.

Banana Bran Muffins


1 cup flour
1 cup (2.5 oz) wheat bran (crushed wheat bran flakes work great)
1/2 t salt
1/2 t cinnamon (optional)
1/2 cup chopped pecans or walnuts
1 cup mashed ripe bananas (2 large bananas)
8 T brown butter (unsalted)
1/2 cup firmly packed brown sugar
1 egg


To make 8 T brown butter, take 1 stick plus 1 T cold butter cut into smaller pieces and warm over medium heat. Stir until it turns brown and smells nutty. Remove from heat and pour into a glass/heat resistant container to cool. Don’t discard the browned milk solids at the bottom, as those will give a lot of flavor to the muffins.
Preheat oven to 375 F. Line or butter a standard muffin tray.
In a medium bowl, sift flour, baking soda, and salt. Stir in crushed wheat bran flakes and nuts.
In another medium bowl, beat together the banana and cooled brown butter. Then add the brown sugar and egg and stir until completed mixed.
Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon the batter into prepared muffin tins. Bake until a toothpick comes out clean, around 15-20 minutes. Cool in the muffin tins for about 5 minutes. Then remove and enjoy while warm or let cool completely on a cooling rack.

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