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Wholesome Banana Pecan Bran Muffins

Transform your overripe bananas into these fiber-rich, whole-grain muffins. A blend of warm spices and toasted pecans makes for a satisfying breakfast or snack, inspired by DASH principles.

  • Total Time45 minutes
  • Yield16 muffins 1x

Ingredients

Scale

Pantry Staples

  • 1 1/3 cups whole-wheat flour
  • 1 cup white whole-wheat flour
  • 1/3 cup packed dark brown sugar
  • 1/2 cup 70% (or higher cacao dark chocolate chips)
  • 1/2 cup chopped raw pecans
  • 2 tsp baking powder
  • 2/3 tsp baking soda
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon

Dairy & Eggs

  • 3 large eggs (room temperature)

Produce & Liquids

  • 1 1/3 cups mashed overripe bananas (about 3 medium)
  • 1 1/3 cups low-fat buttermilk
  • 1 1/3 cups natural wheat bran
  • 1/3 cup canola oil (or avocado/light olive oil)
  • 2 Tbsp pure maple syrup
  • 1 1/2 tsp vanilla extract

Instructions

  1. Prepare the Oven and Pan: Position a rack in the center of the oven and preheat to 375°F (190°C). Line 16 muffin cups with liners.
  2. Toast Pecans: Place the chopped pecans in a small, dry skillet over medium heat. Toast for 3–5 minutes, stirring often, until fragrant. Remove from heat immediately and set aside.
  3. Hydrate the Bran: In the medium bowl, pour the buttermilk over the wheat bran. Stir to combine, then set it aside to soften and “bloom” for about 10 minutes.
  4. Combine Dry Goods: In the large mixing bowl, thoroughly whisk together both whole-wheat flours, baking powder, baking soda, ground cardamom, and cinnamon.
  5. Mix the Wet Ingredients: In a separate bowl, use an electric mixer or a whisk to beat the oil, dark brown sugar, and maple syrup until well-combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Unite the Batters: Pour the hydrated bran mixture and the mashed bananas into the egg and sugar mixture, stirring gently with a spatula to combine.
  7. Fold and Finalize: Create a depression in the center of the dry ingredients. Pour the combined wet ingredients into the depression. Gently fold the batter with a rubber spatula until just a few streaks of flour remain—do not overmix. Fold in the dark chocolate chips.
  8. Portion and Bake: Divide the batter evenly among the 16 prepared muffin cups; they will be very full. Sprinkle the toasted pecans evenly over the tops. Bake for 22–28 minutes, or until the tops are domed and a wooden skewer inserted into the center of a muffin comes out with moist crumbs attached, but no wet batter.
  9. Cool and Enjoy: Let the muffins cool in the tin for 10 minutes before carefully transferring them to a wire rack to finish cooling. Serve warm or at room temperature.

Notes

  • Storage: Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
  • Ingredient Swaps: Feel free to substitute plain low-fat kefir or a mix of plain low-fat yogurt and skim milk (at a 3:1 ratio) for the buttermilk.
  • Pro Tip: For the best banana flavor and natural sweetness, use bananas that are heavily speckled or almost entirely black. The riper, the better!

Nutrition Facts (1 muffin): Calories 228 kcal | Total Fat 11 g (Saturated Fat: 2 g) | Sodium 153 mg | Total Carbs 30 g (Dietary Fiber: 6 g, Total Sugars: 11 g, Includes Added Sugars: 8 g, Net Carbs: 24 g) | Protein 6 g | Potassium 280 mg | Calcium 90 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 228

Find it online: https://foodtrackergirl.com/2025/08/20/the-best-banana-bran-muffins-with-toasted-pecans/