Serves 16
35 min
Double Chocolate Banana Bran Muffins
Recipe GLPRe50119ffc8a9d5
These hearty whole grain muffins combine the natural sweetness of overripe bananas with rich chocolate flavors, bound together with nutritious bran cereal and cocoa powder. The applesauce keeps them moist and tender while the chocolate chips add delightful pockets of indulgence. Perfect for breakfast or brunch, they deliver satisfying flavor with wholesome ingredients.
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Ingredients
1¼ cups All-Bran Original cereal
¾ cup milk
3 large overripe bananas
½ cup packed brown sugar
1 large egg
¼ cup unsweetened applesauce
1 cup whole wheat flour
¼ cup cocoa powder
1 tsp baking powder
¼ tsp baking soda
pinch salt
½ cup chocolate chips
Directions
Preheat your oven to 350°F (175°C). Line 16 muffin cups with paper liners.
In a large mixing bowl, combine the All-Bran cereal and milk. Let the mixture sit for 3-4 minutes to allow the cereal to soften and absorb the milk.
Add the three overripe bananas to the bowl and mash them together with a whisk until mostly broken down and combined with the cereal mixture.
Whisk in the egg, applesauce, and brown sugar until the mixture is well blended and uniform.
Sprinkle the whole wheat flour, cocoa powder, baking powder, baking soda, and salt over the wet ingredients. Using a spatula, gently stir until just combined; do not overmix. Fold in the chocolate chips.
Divide the batter evenly among the 16 prepared muffin cups, filling each about two-thirds full. If desired, sprinkle additional chocolate chips on top of each muffin.
Bake at 350°F for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For easiest removal from paper liners, allow muffins to cool to room temperature before serving.
