Banana Bran Muffins

Banana Bran Muffins | Lemons & Anchovies Blog


My blogging software came under attack, keeping me from publishing new posts with you.  For the time being all seems to be under control and I’m happy to be able to share these muffins, though a few days later than I had planned.  They came about out of a need to use some overripe bananas and a desire to deviate, at least this time, from the usual banana bread solution.

Bran muffins seemed like a good idea and it didn’t take me long to find a recipe to try.  Bananas, raisins, pecans and spices helped to make these healthy treats far from boring, providing a few layers of flavor and texture.  The bran gave them body without feeling heavy.  My husband and I enjoyed these muffins for a few days–with tea in the morning, milk at night and on their own as a snack in between.  If you have a couple of overripe bananas sitting on the counter, use them on this recipe.

Note:  My muffins cracked on top but they light and moist inside.  I’m guessing it’s because I forgot to incorporate the honey until the very last minute so I simply stirred it into the batter. You should have smooth muffins if you follow the directions instead of being careless like I was. 


Banana Bran Muffins | Lemons & Anchovies Blog

Banana Bran Muffins | Lemons & Anchovies Blog


4.9 from 7 reviews
Banana Bran Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 1 cup unprocessed wheat bran
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup light brown sugar, lightly packed
  • 2 large eggs, room temperature
  • 3 tablespoons honey
  • 2 overripe bananas, one mashed and one diced
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ½ cup raisins (I used golden)
  • ½ cup chopped pecans
  1. Preheat your oven to 350℉. Line your muffin tin with paper liners and set aside.
  2. Combine the bran and buttermilk and set aside. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 5 minutes, until light and fluffy. Turn the mixer speed to low and add the eggs one at a time. Next, add the honey, the 1 mashed banana, orange zest and vanilla, scraping the sides of the bowl as needed. The mixture will look curdled but this is okay. Add the bran/buttermilk mixture to the bowl and mix just until combined.
  3. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and allspice. Slowly add the dry ingredients to the wet ingredients with the mixer on low speed. Fold in the raisins, diced bananas and pecans.
  4. Divide the batter among the muffin cups and bake for 25-30 minutes. Mine were done in 25.
Original Recipe from Food Network: Ina Garten's Chunky Banana Bran Muffins. I made several changes--click here for original recipe.



Related Posts Plugin for WordPress, Blogger...


  1. Yum!!! I’ve been looking for a good breakfast muffin and I think I’ve found it!

  2. Oh I love that you added golden raisins, these muffins look lovely!

  3. What a happy looking post! Makes me want to wake up in a great mood to these lovely muffins! I’m such a sucker for muffins…and these sound so good, Jean!

  4. I love bran muffins and always put either fresh apple or bananas in them. You’ve reminded me I need to get to the kitchen and bake in the morning now that it’s getting cooler here.

  5. Hi !

    The recipe sounds very delicious, thanks for sharing !
    kind regards from vienna!

  6. Jean, I love the light and airy ambiance of the photos! Hurray for spring!!

    The muffins look delightful – my morning cup of coffee concurs. 😀

  7. I would love these for breakfast! Healthy muffin is always a way to go!

  8. So happy you’re back and running! Computer problems are a MAJOR pain for bloggers, that’s for sure! I love your muffins, I think the little cracks make them look even more appealing! Love your colorful presentation too!

  9. I don’t think I’ve ever made bran muffins! You’ve sold me on them, though. SO now I must make a batch asap.

  10. Oh no what happened? I could tell you changed the theme or something because it looks a bit different. We always have some unexpected issues with blog, and it’s so frustrating! Hope all is under control and you are not stressed. These muffins look so good. I always dream of having homemade muffins for breakfast… 😀

  11. How gorgeous do these look? Banana bran muffins are one of my all time favourites. Gorgeous photos too.

  12. Banana muffins are such a great comfort food.

  13. Can’t go wrong with a great banana muffin! Loving this recipe. Sorry to hear about your blogging whoa’s – that is certainly no fun. Hope you get it figured out soon!

  14. I have been wanting to make bran muffins, I like the idea of adding bananas to them as well.
    So glad your blog is back up and working, sorry you had problems!

  15. Sounds like a fabulous healthy muffin recipe Jean-love your bright and cheerful pictures;-) I am sorry to hear about the problems with your blog-glad you are up and running with all your beautiful new posts!

  16. Banana and bran, oh yes I would love these little muffins!

  17. I’m happy that you’re able to blog again! Sounds like a scary situation to be in.

    And that thing with the honey? I do stuff like that all the time. It’s good to know that I’m not alone. And your muffins look tasty, too!

  18. I hope your blogging problems go away. It’s absolutely no fun to be unable to fix it with a cookie or a slice of cake or a couple of these delicious muffins. They would be perfect with a cup of coffee in the morning.
    I hope you can link this recipe to this month #bakeyourownbread round-up (scroll to the bottom of the post)

    Thank you

  19. Lora @cakeduchess says:

    This is such a sweet photo shoot. It makes me want to have a glass of milk and a delicious muffin. Maybe for breakfast tomorrow morning:)?

Id Love to Hear from You


Rate this recipe: