A treat for both adults and kids alike, these cute banana bran muffins may look tiny, but they pack a whomping protein-fiber combo to keep you and the family running all day long! They’re easily packable so don’t forget to take them as a day trip snack! If you don’t have ripe bananas on hand, simply swap it out for applesauce for similar results.
Mini Banana Bran Muffin
Ingredients
- 1 cup (60 grams) unprocessed wheat bran
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (55 grams) firmly packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large (50 grams each) eggs
- 1 cup (250 grams) skim (1%) milk
- 1 medium (120 grams) ripe banana (about 1/3 cup mashed)
- 1/4 cup (85 grams) light molasses
- 1 teaspoon vanilla extract
Directions
Preheat oven to 375°F. Spray 32 mini-muffin cups with cooking spray or line mini muffin pan with paper liners then spray with cooking spray (NOTE: These protein and fiber rich muffins are made without added fat so they will stick to paper liners that are not sprayed with cooking spray.)
Combine wheat bran, flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Beat together eggs, milk, banana, molasses, and vanilla in a medium bowl. Add egg mixture to the flour mixture and stir just until moistened.
Spoon 1 tablespoon batter evenly into prepared muffin cups. Bake 10 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool muffins in the pan on a wire rack for 5 minutes. Remove from pan; serve warm or room temperature.
Nutrition Information
Serves: 10 | Serving Size: 3 mini muffins (20 grams per mini muffin)
Per serving: Calories: 150; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 44mg; Sodium: 183mg; Carbohydrate: 29g; Dietary Fiber: 3g; Sugar: 14g; Protein: 4g
Nutrition Bonus: Potassium: 74mg; Iron: 8%; Vitamin A: 2%; Vitamin C: 2%; Calcium: 11%
