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Banana chocolate chip bran muffins recipe

Banana chocolate chip bran muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins
  • Chocolate chip muffins

These are bran muffins that even kids will love! I prefer to give it to my daughters as a snack, rather than cereal bars with sugar content that is often frightening!

5 people made this

IngredientsMakes: 12 muffins

  • 200ml milk
  • 60g whole bran cereal, such as All-Bran®
  • 150g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 150g soft brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 85g raisins
  • 325g chocolate chips (or cooking chocolate, chopped)
  • 30g butter or margarine, melted

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. In a bowl combine milk and cereal; set aside. In a separate bowl sift together the flour, baking powder and salt; set aside.
  2. In the bowl of a food processor (or a large mixing bowl if you prefer to mix by hand), cream together the brown sugar and egg on high speed. Add vanilla and banana and stir until mixture is smooth, then add cereal mixture.
  3. Add raisins, chocolate chips, then the melted butter or margarine; finally, add flour mixture all at once and mix until everything is moist. Do not overmix to ensure fluffy, well-risen muffins!
  4. Spoon mixture into greased muffin tins or cases, filling each about 2/3 full.
  5. Bake in preheated oven for 20 minutes.

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  • Made with fiber-loaded wheat bran.
  • Naturally sweetened, using maple syrup (my go-to sweetener) and molasses.
  • Moist and dense, like a good muffin should be.
  • Speckled with semi-sweet chocolate chips, which can easily be swapped for raisins or dried cranberries.
  • Wheat bran
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • An egg
  • Vegetable oil (healthy substitution: avocado oil)
  • Maple syrup (substitution: liquid honey or brown sugar)
  • Molasses
  • Milk (substitution: oat milk)
  • Vanilla
  • Chocolate Chips


  • 1 &frac23 cup all purpose flour ( 208 g)
  • ½ cup sugar ( 100 g)
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon powder
  • 1 cup mini chocolate chips ( 175 g)
  • 3 ripe bananas , around 300 g
  • ½ cup vegetable oil ( 125 ml)
  • ½ tsp vanilla extract
  • 2 large eggs , room temperature



Tried this recipe? Mention @elmundoeats and tag #elmundoeats!

Subway Chocolate Chip Cookie Recipe

Add eggs and vanilla, mix 30secs/sp4. We’ve got the recipe for you quarantined bakers out there.

Raspberry Cheesecake Cookies…hope these as good as

Using the piping bag, pipe a few small circles of jam onto the cookie dough.

Subway chocolate chip cookie recipe. Add the dry ingredients into the butter mixture and stir until just combined. Add in the egg and vanilla extract and continue mixing until light and fluffy. Add in the vanilla and eggs and stir to combine.

Luckily for subway cookies fans everywhere, subway uk & ireland released the recipe for their double chocolate chip cookie. Preheat over to 160 degrees celsius and line 2 baking trays with baking paper 2. Now i don't have to go there anymore just for dessert.

Light brown sugar, 1/2 cup Place butter in tm bowl. In a separate bowl, cream together the butter and cream cheese.

White chocolate and macadamia nut cookies being my favourite (although the raspberry and white chocolate one is a very close second!) These subway style chocolate chip cookies are super chocolaty, super rich, super delicious and just super wonderful. Double chocolate chip cookies ingredients.

Subway cookies weigh 1.6 oz, so you may want to weigh. Fold in the white chocolate chunks and raspberry jammy bits. They are still my boys favourite!

Preheat the oven to 375°f and line a baking sheet with parchment paper. What to do to make this subway cookie recipe: Beat on low with a mixer.

In another bowl, sift together the flour, hershey’s cocoa, baking soda, and salt. This is a very good subway cookie recipe. Cream together the sugars and margarine until fluffy.

Subway restaurants may be known for their sandwiches, but their delicious array of cookies have built their own fan base. I shared a double chocolate chip subway cookie recipe about a year ago. Using an ice cream scoop or cookie scoop or spoon, divide the mixture into 16 balls.

125g salted butter, softened 100g light brown sugar 75g granulated sugar 1 tsp vanilla extract 1 medium egg 150g plain flour, sifted 40g cocoa powder, sifted 1⁄2 tsp baking soda 100g white. Subway offers several different cookies ranging from the classic peanut butter cookie to the always tasty white chocolate macadamia nut cookie. Refrigerate the cooke dough for 24 hours.

But subway do so many other delicious flavours! Subway style chocolate chip cookies oversized, thick, with crisp outer edges and a densely chewy center. 1 cup unsalted butter (or substitute 1/4 cup golden crisco for 1/4 cup of the butter) 1/2 cup light brown sugar, packed 1/2 cup dark brown sugar, packed 1 cup white sugar 1 tablespoon vanilla 1 egg 2 1/2 cups flour 1 teaspoon baking soda Chocolate chip cookie recipe from scratch.

Mix 45 secs, 37 degrees, gentle stir setting 3. Add the flour mix into the butter mix slowly and beat until well blended. Preheat the oven to 350° cream together the butter & sugar in a medium bowl, add the vanilla and one egg at a time.

Roll into balls and place onto the lined baking trays,. They are beautifully soft, with a slight crisp edge, gooey in the middle and. Add chocolate chips, etc, and mix through by hand with spatula.

After the dough has chilled, form 12 balls of dough and place on a lined baking sheet. Remove from the oven and let cool on the baking sheet. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until incorporated.

Repeat until the dough is all used. Cream together the sugars and margarine until fluffy. Salted butter, 9 tablespoons

About Wheat Bran:

Look for wheat bran in your market’s cereal or baking aisle. It’s usually sold in a jar, and it’s in powder form. Wheat bran is an excellent source of fiber, and it’s good for digestive and heart health. Use the leftovers to sprinkle into other baked goods, top cereal or yogurt and add to smoothies.

These banana bran muffins are 192 calories per muffin. If you are following the WW diet plan, each muffin will count for 6 points on any color plan. These are delicious breakfast muffins for anyone- even if you aren’t trying to eat healthy. If you like a little chocolate in the morning, be sure to try my Honey Sweetened Low Fat Banana Chocolate Chip Muffins too. Enjoy!

Banana Chocolate Chip Bran Muffins

The boys and I spent the other morning making Banana Bran Muffins, and I thought some of you might enjoy the recipe. My mom has used the recipe for as long as I can remember, and it’s a favorite of my sisters and I.

It’s a great way to add fiber to your diet, and the chocolate chips make it a hit with any child. I’m not usually a fan of adding sugar to a healthy recipe to get kids to eat it, but hey, I love the chocolate chips as much as my kids do, so for now they get to stay :).

Banana Chocolate Chip Bran Muffins
yield: 12-18 muffins (I quadrupled the recipe and ended up with 4 dozen large muffins and 24 mini muffins)

1 1/2 c bran
1 c flour (I like to use 1/2 c white and 1/2 c whole wheat flour)
1/2 c packed brown sugar (to decrease on sugar, I normally don’t pack it)
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1/2 c chocolate chips

2 eggs
1 c mashed ripe bananas
1/2 c milk
1/2 c melted butter (can substitute half or whole amount with applesauce)

Combine first 7 ingredients in a large bowl. Combine wet ingredients and stir with dry ingredients just until moistened. Fold in chocolate chips. Spoon into paper-lined muffin cups. Bake 400, 17-20 min, until top springs back when lightly touched. Enjoy!

Spotlight Recipe: Banana Chocolate Chip Muffins

Everyone who tries these chocolate chip muffins asks for the recipe. I’ve made them for everything from brunch to dessert. They’re easy to make and a healthy way to get your chocolate fix.

Makes 16 large or 48 mini muffins

Pre-heat oven to 350°F. Line a muffin pan with paper liners or spray with non-stick cooking spray. Set aside.

In a medium saucepan, combine maple syrup, honey, banana, cinnamon, nutmeg, canola oil, apple butter, vanilla and soymilk. Heat over low heat for 2 to 3 minutes whisk to combine. Set mixture aside to cool for 5 to 10 minutes.

In a large bowl, sift together flours, baking soda and salt. Add banana mixture to dry ingredients and mix until just combined. Make sure batter has cooled, then stir in half of the chocolate chips. Scoop batter into muffin tins, sprinkle additional chocolate chips on top of each muffin.

Bake for 20 to 25 minutes or until a toothpick poked into the center comes out clean.

Calories: 219 Total Fat: 7 grams Saturated Fat: 2 grams Carbohydrate: 39 grams Protein: 3 grams Fiber: 2.5 grams

Banana Chocolate Chip Muffins

These banana chocolate chip muffins are quick to make, full of banana flavor, aren’t too sweet, and have crunchy tops, and they taste just like banana bread! They are delicious with or without the chocolate chips, or you can replace the chocolate chips with nuts.

These muffins are the kind you wish to find in any bakery to go with your morning coffee. They are so easy to make, they’ll be ready in 10 minutes. They make a great midday snack. Or morning snack. Or late night snack!

1 ¼ cups whole wheat flour

2 Tbsp natural cocoa powder

2 Tbsp natural wheat germ

  1. Make sure the rack in the oven is in the middle. Preheat oven to 375°F. Line a 12-cup muffin pan with jumbo or X-large paper liners.
  2. In a large bowl whisk together the Wet Ingredients: buttermilk, oat bran, bananas, oil, brown sugar, egg and vanilla. Set aside.
  3. In a medium bowl whisk together the Dry Ingredients: flour, cocoa powder, wheat germ, cinnamon, baking powder and baking soda. Stir in chocolate chips.
  4. Add Dry Ingredients to the Wet Ingredients and using either a large wooden spoon or a large spatula mix until well combined. You can’t theoretically overmix these, but don’t go crazy with it.
  5. Using a ½ cup ice cream scoop with a release button, scoop out the batter and fill each of the muffin cups. You’ll want to make 16, but all of my whole grain muffins make 12 large muffins.
  6. Bake for 22-24 minutes or until a toothpick inserted in centre comes out clean.
  7. Let the muffins cool in the pan on a wire rack for 2 minutes. Remove the muffins and let them cool completely on the rack. Store muffins in an airtight container for up to 4 days or freeze for up to 2 months.

One serving = 1 large muffin

Per serving = 231 Calories, 8.6 g Total Fat, 1.8 g Sat Fat, 0 Trans Fat, 17 mg Cholesterol, 189 mg Sodium, 30.4 g Carbs, 4.1 g Fibre, 15.3 g Sugars, 10.3 g Added Sugars, 6.4 g Protein, 318 mg Potassium

Marijuana Muffins — Recipe for Kushy Banana Chocolate Chip Muffins

These little marijuana muffins are quick and easy to make. Like most marijuana muffins, they pack well for a discreet medicated snack on the go.

Try to find extra ripe bananas, those just on the verge of being unusable. You can often find these in the clearance bins. If not, grocers will usually give you a deal on overripe bananas if you ask. When I find a good deal, I will usually make several batches of these muffins to keep in the freezer.

You can leave off the sprinkle of raw or turbinado on top, buy using it will give the muffins a nice crunchy top. Regular granulated sugar will work, just not quite as well, or you can leave off the sugar sprinkles on top altogether.

Peanut Butter Banana Marijuana Muffins Variation: Peanut butter chips make a good substitution for chocolate!

I use marijuana butter to medicate this recipe. Check out my Making Marijuana Butter tutorial for directions on how to make it.

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