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Raspberry banana bran muffins baked in a muffin pan

Raspberry Banana Bran Muffins

Make these moist and delicious muffins that are fruit and fiber rich!
5 from 1 vote
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Course: Muffins
Cuisine: American
Keyword: banana bran muffins, raspberry muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Rest in Muffin Tin: 15 minutes
Total Time: 55 minutes
Servings: 12
Calories: 116kcal
Author: Donnalea

Equipment

large bowl
measuring cup
muffin tin

Ingredients

  • 1 Tablespoon vinegar
  • 1 cup milk
  • 1 cup bran
  • 2 medium bananas very ripe, mashed
  • 1 large egg
  • ½ cup greek yogurt or sour cream
  • 1 ½ cups flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ cup raspberries , plus more for garnish

Instructions

  • Preheat oven to 375˚F. Grease muffin pan, or line with parchment liners.
  • Add vinegar to measuring cup, then add enough milk to reach the 1 cup mark to sour the milk. Let sit for about 5 minutes to soften the bran.
  • Add bran to the sour milk.
  • In a large bowl, mash very ripe bananas. Add egg and greek yogurt. Whisk together well.
  • Add bran mixture to banana mixture.
  • Add flour, baking soda, baking powder, and salt. Whisk these dry ingredients a bit, then mix everything together until just combined, don't over mix.
  • Fold in raspberries gently. Drop into prepared muffin pan.
  • Bake for 15-20 minutes until brown and a toothpick comes out clean when inserted into the middle of the muffin.

Nutrition

Calories: 116kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 18mg | Sodium: 192mg | Potassium: 215mg | Fiber: 4g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg