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I am hoping to post the recipe on my blog soon (simplysalted.com) and will make sure to give you the props! I made these this weekend, and my kids (okay, and their mom) loved them! Sounds yummy!

Happy baking! They are so moist they melt in your mouth. Holly – definitely worth a try (I haven’t tried it myself). I only used 1/2 cup sugar as I find most American recipes have far too much sugar for my taste and I’m glad I did because they are just perfect, not sickly sweet but certainly not bitter. 4 cups bran flakes My boys say it is there favorite. Hi Renee! I make a huge batch and then keep them in the freezer! Add the eggs, bananas and buttermilk and mix well. (I am Dixies sister…so glad she introduced me to your site!). These were my favorite though. I had to go ahead and pop them in the freezer to keep everyone from eating them in a matter of hours. I’m looking for receipts with nutritional facts.. Do you crush the bran flakes for the Healthy Banana Bran Muffins?

These sound tasty and I have some bananas waiting for a recipe. (C) 2020 - Chef Lindsey Farr.

Whattaya think? Ingredients I love your recipes and visit your website often. I’ve made batch after batch of these and now keep them in the freezer to pull out one-by-one for a quick snack. I think it is best when the bananas have just started to spot brown and the skin is thin and they are fragrant but not pungent. 1 ½ cups oat bran What a great idea! They taste great, and my picky 3-year old has already eaten 3 of them. Hey guys, sorry for the confusion.

. Thank you for such a tasty, healthy recipe. I sub’d 4 ounces of raisins for the chocolate chips. Good luck with your new baking adventures!

Instructions. Bake for 16-18 minutes until a toothpick comes out clean. You’ve reminded me that I need to make these again! These Blueberry Banana Bran Muffins are so moist they melt in your mouth and are packed with healthy ingredients like wheat and oat bran and flax seed meal!

The result is a tender and hearty bran muffin! They are also exceptional with coffee! I just wanted to say thank you for the recipe! I just wanted to leave a comment in case anyone else is wondering, but I used wheat bran in place of the bran flakes in this and they came out just fine. I might even experiment with making them mini size…good for little tiny hands.

As expected, very bran-ny tasting, but the bits of choc helped! BTW, the Grape Nuts were in the house from when I made the peanut butter balls you have on this site – my kids needed a break from those and I needed to use up the Grape Nuts! I promise you that these will not be dry. Mix buttermilk and wheat bran and set aside to soak. I have to admit I was dubious when the bran soaked in the milk turned into a thick sludge but they came together perfectly and 20 mins at 200c (395f Ithink) gave me a batch of really excellent muffins – they’re so light and fluffy but moist at the same time and you can actually taste the bran. Yes, Sweet and Sour was the first thing I tried from Mel’s site and have fallen in love with everything ever since! These muffins are packed with healthy wheat bran, oat bran, whole wheat flour, flax seed meal, bananas, and blueberries! . 2 large eggs Remove to a wire rack to cool completely. Question… Do you think I could substitute oat bran for the bran flakes? I have a “healthier for you banana bread” recipe from America’s Test Kitchen. Store the muffins in an airtight container for 1-3 days or freeze in a resealable freezer bag or airtight container for up to a month. Sooo good! 1/2 cup buttermilk

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