Double Chocolate Banana Bran Muffins

chocolate banana bran muffins on a white plate.

Double Chocolate Banana Bran Muffins

Course: Bread and Baked Goods

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 169cal

Author: Ashley Fehr

These Double Chocolate Banana Bran Muffins are rich, fudgy, chocolatey, and way more fun than your average bran muffin. They're quick to make, kid-friendly, and perfect for breakfasts, snacks, or stashing in the freezer for later!

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US Customary - Metric

Ingredients

1¼ cups All-Bran Original cereal
1 cup low fat milk
3 large overripe bananas
1 egg
½ cup packed brown sugar
⅓ cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat flour
¼ cup cocoa
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspooon salt
½ cup chocolate chips plus additional for top if desired

Instructions

Preheat oven to 350℉. Line muffin pans with paper liners or spray with non-stick spray (I get about 16 with liners, or 12 without).
In a medium bowl, combine cereal and milk. Let sit 3-4 minutes until soft.
Add bananas to a large mixing bowl and mash with a whisk. Whisk in egg, brown sugar, applesauce and vanilla.
Whisk in flour, cocoa, baking powder, baking soda and salt to the bowl. Add softened bran and whisk just until combined. Stir in chocolate chips.
Scoop into prepared muffin pans and bake at 350℉ for 15-20 minutes until a toothpick comes out clean or with moist crumbs.
Let cool to room temperature (you can dive in before that, but the paper liners are difficult to remove from warm muffins!).

Notes

Ingredients and substitutions:

Applesauce: you can swap the applesauce for plain Greek yogurt.
Whole wheat flour: you can swap this with all-purpose flour, but your muffins will be lower in fiber and iron.
Optional add ins: try adding in small chopped fresh strawberries or fresh blueberries, a spoon full of peanut butter or a teaspoon of cinnamon.

Storage:

These muffins can be stored at room temperature for 2 days, in the fridge for 4-5 days, or frozen for up to 3 months.

Nutrition