The inspiration to make these banana bran muffins came from the fact that I have well-expired wheat bran in the cupboard. I’m talking like 2 years out of date. But, the thing is, it’s still good! Why throw it out? I also had two over-ripe bananas sitting in the fruit bowl that needed using, so I looked on Pinterest for a banana bran muffin recipe, and voila!
These muffins are high in fibre, dairy and egg free, and are lightly sweetened by the banana and honey.
This recipe is adapted from eatyourselfskinny.com. I adapted the recipe by reducing the honey, and substituting an egg-replacement because I didn’t have any eggs in the house! If you want to make this recipe vegan, use maple syrup instead of honey.
- 1 1/2 cups wheat bran
- 1/2 cup oat milk (or milk of your choice)
- 2 medium ripe bananas, mashed
- Egg Replacer (1 tbsp. ground flax or ground chia seeds – I had a combo mix) and 3 tbsp. water- mix until it thickens)
- 1 tbsp. coconut oil, melted
- 2 tbsp. honey (or maple syrup)
- 1 cup wholewheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- pinch of salt
- raisins or nuts (optional)
Preheat oven to 175°C. Line muffin tin with silicone cups.
In a medium bowl, combine the wheat bran and milk and let it sit for 10 minutes.
Meanwhile, in a large bowl, whisk together mashed bananas, egg replacer, coconut oil, vanilla, and honey.
Add in the baking powder, baking soda, cinnamon, nutmeg, and salt. Then add in the wheat bran, followed by the flour and stir until just combined.
Bake for 15-20 minutes.
These muffins are perfect for on-the-go breakfast, as a snack, or pop them in the freezer for another time!