Banana Nut Muffins with Bran

Look no further for I have found the perfect breakfast muffin!  It is healthy and taste fabulous. Yes,  I would put it right up there with the best banana nut bread I have ever made.  It is just that good!

When bananas start to go bad I peel them and place in a freezer bag.  The freezer does some kind of magic to the bananas.  It’s almost like the best banana liqueur that exists.  In other words freezing really develops their flavor.  Frozen bananas that were calling out to me, “Use Me, Use Me!” started this whole search for a recipe using bananas, buttermilk, and bran buds.  This is what I found.

Combining bananas, walnuts, raisins and throwing in a little cinnamon with vanilla is sheer perfection.  And what makes these little bundles of flavor even better is they freeze well.  So you know what that means enjoyment every morning without cooking and cleaning.  You could not ask for anything any better, except  maybe winning the lottery.  Enjoy your win for today!

Soak for 6 minutes 1 cup bran buds in 1 cup of very warm buttermilk.

Mix 1/2 cup sugar and 1/2 cup brown sugar.

Puree 2 large bananas that will equal 1 cup puree.

Measure 1/2 cup oil, add 1 large egg, and 2 teaspoons vanilla.

Measure 1 1/2 cups of flour and add 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon soda, and 1 teaspoon cinnamon.

Measure 1 cup raisins and 1 cup chopped walnuts.

Banana Nut Muffins with Bran  from Kittencalskitchen

Yield 18 muffins


  • 1 cup all-bran buds
  • 1 cup of warm buttermilk (it may separate but do not worry)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup  vegetable oil
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup pureed banana ( 2-3 bananas)
  • 1 cup raisins
  • 1 cup chopped walnuts


  1. Preheat oven to 375.
  2. Line muffins pans with paper liners.
  3. Heat buttermilk in the microwave for about 40 seconds.  The time will vary depending on the temperature of the buttermilk.  It may separate, but will work fine.
  4. Place bran buds in a large bowl stir in warm milk.  Let it stand about 6 minutes.
  5. Puree bananas.  Set aside.
  6. Mix sugars together in a small bowl.
  7. Sift together flour, salt, baking powder, baking soda, and cinnamon.
  8. After about 6 minutes add pureed bananas to bran cereal and buttermilk.
  9. Add the two sugars along with the egg, oil, and vanilla.  Blend well.
  10. Gently mix in flour mixture being careful not to overmix.
  11. Fold in raisins and walnuts.
  12. Divide batter evenly among 18 muffins cups.
  13. Bake for about 22 minutes.
  14. These freeze well if you have any left over!



Filed under Bread

5 responses to “Banana Nut Muffins with Bran

  1. Tot Free

    These look yummy! And you are right about frozen bananas. I freeze them to use in smoothies, and they are great!

  2. Barbara Lipe

    Wanda, I never knew this trick for saving overripe bananas! I will freeze the next bunch that ripens in the bowl and will make this recipe for sure. Thanks.

  3. I will definitely try this! And for sure will use the frozen banana trick. I bet they would be good in a smoothie too!

  4. Audrey E.

    Great recipe! It even pleased the particular ten year old in my family! You can cut the sugar down to just a half cup, and it’s still delicious. Another tip: I didn’t have buttermilk, so I whisked together about a half cup of Greek yogurt, maybe a bit more, and enough regular milk to make a cup total.

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