Whole-Grain Bran Muffins

This classic recipe uses naturally sweet dates and ripe bananas to give these muffins a health boost.
February 03, 2017


Preheat the oven to 350°F. Place 12 paper muffin cup liners in the muffin cups; coat the liners with cooking spray.

Spread the bran on a baking sheet. Bake at 350°F for 8 to 10 minutes or until lightly browned, stirring once.

Combine dates and juice in a saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Place date mixture in a food processor; process until smooth. Add buttermilk and next 4 ingredients; process until smooth.

Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour, bran, baking powder, and the next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Add the date mixture to the bran mixture, stirring just until moist. Add the eggs, stirring just until combined. Spoon the batter into the prepared cups.

Bake at 350°F for 28 minutes or until a wooden pick inserted in the center of the muffins comes out clean.

Remove the muffins from the pan; cool on a wire rack. You can freeze these muffins for up to 2 months.

Suggested Sides

  • 1 small banana (90 calories)
  • ½ cup 1% low-fat milk or milk substitute (51 calories)
  • ½ tablespoon peanut butter (45 calories) to spread on the banana.

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  • Cooking spray
  • 1 ¾ cups wheat bran (about 4.5 ounces)
  • 1 cup whole pitted dates (about 6 ounces)
  • ¾ cup fresh orange juice
  • 1 cup nonfat buttermilk
  • ½ cup mashed ripe banana
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 4.5 ounces whole-grain pastry flour (about 1 cup)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
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