Print Recipe

Banana Bran Breakfast Muffins

Categories: Breakfast, Muffins

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The orange zest thoroughly heightens the flavor of these breakfast muffins, bringing out the banana flavor. Muffins are best when fresh but can be kept in an airtight canister for 1-2 days. Freeze in airtight container for longer storage.


  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 2/3 c. sugar
  • 2-1/2 tsp. Rumford Reduced Sodium Baking powder
  • 1 c. Bran Flake Cereal
  • 1/2 c. yogurt plain
  • 1-1/2 c. bananas over-ripe, mashed
  • 1/3 c. Corn Oil
  • 1-1/4 tsp. orange zest
  • 2 lg. eggs


Preheat oven to 425 degrees F. Grease 24 muffin cups with oil, coat with non-stick spray, or insert paper muffin cup liners.

Add flours, sugar, Rumford Reduced Sodium Baking Powder, and combine well. Crunch or chop the bran flakes into very fine bits (not a powder) then add to the dry ingredients. In a separate bowl, combine yogurt, bananas, oil, orange zest, and eggs; mix until smooth. Pour the liquid ingredients into the dry ingredients and mix gently just until the ingredients are evenly blended; don't over-mix or the batter may toughen.

Divide the batter evenly among 24 muffin cups filling each to 3/4 capacity. Bake 15 to 18 minutes or until the muffins are tinged with brown on top and springy to the touch.To ensure muffins are baked completely, insert a toothpick into the thickest part of the muffin and visually check to see that toothpick is clean when removed. Cool muffins in tins on wire rack for 5 minutes; if no paper liners were used, gently run a knife around the cups and remove the muffins from tins. Let muffins stand until cooled. 

Yield: about 24 muffins