ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Healthy and Yummy Whole Wheat Bran Muffins

Updated on February 21, 2008

For me there is nothing better than fresh delicious muffins. They are fun and so easy to whip up. Very much like an omlete, almost anything goes. Thanks to my Dad's healthy living and continuous trial and error in heart healthy cooking, he shared with me a simple yet delightful recipe for Whole Wheat Bran Muffins. After the recipe I will list some alternative ingredients that I have added myself. These are super low fat.


1 3/4 cup Whole Wheat Flour

1/4 cup Flour

1 cup Bran(not cereal bran, real bran in the bins)

1 1/2 tsp Baking Powder

1 tsp Baking Soda


2 Large egg whites

4 TBSP Honey

3 TBSP Brown Sugar (I know a lot of sugar but I deviate below)

1-2 smashed bananas

1 1/4 cup milk

Mix your dry and wet seperately. Combine in one bowl. DO NOT OVER MIX. Muffin batter should never be over mixed so do it by hand not with beaters, thats for cake mixes. Batter will be lumpy, after 3-4 turns throw in your fruit and nuts if you like. Up to a cup apiece depending on your preference. Than finish with just a few more turns.

Spray or grease a muffin tin(I have used a loaf pan and it works great). Fill the tins 3/4 of the way and bake at 350 for 20-30 mins max. They should be golden and pretty firm to the touch.

As you can see there is no oil so the banana's are what makes them moist. Be sure your banana is smashed good or it leaves snot-like bits in the cooked muffin. My kids won't eat it even tho they seem to enjoy their own snot. If you don't want that overwhelming banana flavor here are some substitutions for adding in moisture. You should add at least a 1/4 cup for each banana omitted.

Yogurt ( try fruit flavored)

Apple sauce

Sour cream( low fat of course)

Pumpkin purree ( not the mix, unless you want the added nutmeg/cinnanom flavor)

The above also can be substitued for the honey and brown sugar if you are watching your sugar content. I usually only add the brown sugar at about 3 TBP and not the honey.

Oatmeal and wheat germ can be added I just cut the bran down a bit to compensate. Add oats to the tops about 15 mins before the muffins are done for a nice attractive look.

Sometimes I add too imuch ingredients and have some left over. I spread this in a 9 x 9 pan so it's real thin about 1/2". I bake this for 15 mins ( you have to watch it depending on your oven). But really this comes out so great, kind of crispy, YUM!

I have been baking these muffins for more than 10 years and never tire of them. The original recipe I listed leaves it open for so many alternatives and flavors.

Become a muffin fantic like me and enjoy.


    0 of 8192 characters used
    Post Comment

    • profile image

      7 years ago

      I made the muffins with the original ingredients. They were not cooked after 20 min.????

    • profile image

      Bellywinks 7 years ago

      Thanks thats a great idea. I do like the smell of cinnamon but don't like the overpowering taste, when I accidentally add too much.

    • profile image

      Carmichael 7 years ago

      I find that sprinkling a little cinnamon or brown sugar on top of the dough just before tossing them into the oven gives them a nice aroma and taste that draws people in, without using a lot in baking.

    • profile image

      Bellywinks 8 years ago

      Just another thought, for some reason the last time I made the muffins I had a few scoops extra. So I used a 9x9 square pan ( a circle one would be fine too) and spread the remaining amount about a half inch deep. I cooked it for about 20 mins. It didn't quite come out crunchy but at least dry enough to cut into squares and hold form. They were awesome. I spread jelly on them and made little sandwichs for the kids lunch. They are also easier to store this way.