Hearty Banana & Toasted Pecan Bran Muffins
Transform your overripe bananas into these wholesome, fiber-rich muffins. A blend of warm spices and toasted pecans makes for a satisfying breakfast or a nourishing afternoon snack.
Servings 16
Calories 268kcal
Equipment
- Standard 16-cup muffin tin (or two 12-cup tins)
- Paper or silicone muffin liners
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or whisk
- Rubber spatula
- Wire cooling rack
- Small skillet
Ingredients
Pantry Staples
- 1 1/3 cups whole-wheat flour
- 1 cup all-purpose flour
- 3/4 cup packed dark brown sugar
- 2/3 cup dark chocolate chunks or chips
- 1/2 cup chopped raw pecans
- 2 tsp baking powder
- 2/3 tsp baking soda
- 1/2 tsp ground cardamom
- 1/3 tsp fine sea salt
- 1/4 tsp ground cinnamon
Dairy & Eggs
- 3 large eggs room temperature
- 1/3 cup unsalted butter melted and slightly cooled
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
- 1/4 cup pure maple syrup
- 1 1/2 tsp vanilla extract
Instructions
- 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. Place the chopped pecans in a small, dry skillet over medium heat and toast for 3–5 minutes, stirring often, until fragrant. Remove from heat immediately and set aside.
- 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 while you prepare the other components. This step ensures a moist, tender crumb.
- Combine Dry Goods : In the large mixing bowl, thoroughly whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, ground cardamom, sea salt, and cinnamon.
- Mix the Wet Ingredients : In a separate bowl, use an electric mixer or a whisk to beat the melted butter, 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.
- 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.
- 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 chunks.
- 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.
- 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 and thaw as needed. Ingredient Swaps:
Feel free to substitute plain kefir or a mix of plain yogurt and milk (at a 3:1 ratio) for the buttermilk. Sliced almonds or sunflower seeds can be used instead of pecans. Pro Tip:
For the best banana flavor and natural sweetness, use bananas that are heavily speckled or almost entirely black. The riper, the better!
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 and thaw as needed. Ingredient Swaps:
Feel free to substitute plain kefir or a mix of plain yogurt and milk (at a 3:1 ratio) for the buttermilk. Sliced almonds or sunflower seeds can be used instead of pecans. 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 (per serving, approx.)
Serving Size: 1 muffin- Calories: 268
- Total Fat: 11 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 3 g
- Cholesterol: 51 mg
- Sodium: 202 mg
- Total Carbohydrate: 39 g
- Dietary Fiber: 5 g
- Total Sugars: 19 g
- Includes: 15 g Added Sugars
- Net Carbohydrates: 34 g
- Protein: 6 g
- Vitamin D: 0 mcg
- Calcium: 95 mg
- Iron: 2 mg
- Potassium: 295 mg
- Vitamin C: 1 mg