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Banana-Walnut Bran Muffins

Keep your energy steady and your waistline trim with these amazing homemade muffins.
Course: Breakfast, Snack
Cuisine: Universal
Keyword: Kid-Friendly, Vegetarian
Servings: 14 people
Calories: 230kcal
Author: SkinnyMs.


  • 1 1/2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 3/4 teaspoon cinnamon
  • 2 cups wheat bran
  • 1/2 cup coconut palm sugar
  • 2 bananas very ripe
  • 2 eggs large, whipped
  • 1 cup Greek yogurt fat-free
  • 1/2 cup molasses optional sorghum or honey
  • 1 teaspoon vanilla
  • 1/2 cup coconut oil melted
  • 1/2 cup walnut pieces


  • Preheat oven to 350 degrees. Add paper muffin liners to a 12-cup muffin tin.
  • In a large bowl, whisk together flour, baking powder, soda, salt, and cinnamon. Add wheat bran, coconut sugar, and walnuts, and whisk to combine.
  • In a medium bowl, mash 1 banana with a fork then add eggs, Greek yogurt, honey, and vanilla, stir to combine. Add coconut oil and stir until incorporated. Dice the second banana into small chunks and stir into mixture.
  • Pour liquid mixture into dry ingredients and stir just until dry ingredients are moist. Add batter to muffin liners. Batter should extend above the liners.
  • Bake muffins until a toothpick inserted in the center comes out clean, approximately 25 minutes.
  • Allow to cool completely before storing in an airtight container. These muffins are very moist and even better the second day.


Tip: Do not refrigerate as this tends to dry them out. Feel free to freeze muffins after completely cooling.


Serving: 1muffin | Calories: 230kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 91mg | Fiber: 5g | Sugar: 10g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10