Banana Nut Buttermilk All Bran Muffins

Total Time
Prep 10 mins
Cook 22 mins

This recipe was developed with Kellogg's All Bran cereal I have never used any other bran cereal for this so I cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my Kittencal's Banana-Almond Muffins With Almond Streusel for the topping mixture.

Ingredients Nutrition


  1. Set oven to 375 degrees F.
  2. Set the oven rack to second lowest position.
  3. Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
  4. Set the muffin trays on a baking sheet (the baking sheet is optional).
  5. In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
  6. Meanwhile puree the banana.
  7. After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
  8. Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
  9. Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
  10. Fold in nuts and raisins (if using).
  11. With an ice cream scoop, divide the batter evenly between the muffin cups.
  12. Bake about 22-28 minutes or until muffins test done.
  13. *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.


Most Helpful

Flavorful and easy to make, they were moist. Added walnuts and used very ripe bananas. I will make these again.

Jacinthe F. April 25, 2014

Wonderful recipe enjoyed by the family. I followed the recipe exactly and only added raisins and a topping of 1/4 c. flour, 2/3 c. brown sugar, 1 tsp cinnamon, 2 Tbs. soft butter & 1/3 cup chopped nuts.( NOTE: the topping is enough for 24 muffins). They were absolutely delicious. HOWEVER, there was left-over batter that could have filled a couple mini-bread pans had I been prepared. I filled the cupcake liners to the top but ended up throwing out the extra batter since I had nothing to bake it in. Why not make this note on your original recipe?
One week later: Just made the second batch and used a 21/2 X 5" pan for the excess batter. Still delicious!

Golfin Granny August 15, 2012

Thank you for the terrific recipe! I am always looking for a way to bring more fiber into our diet... after reading some of the other reviews I decided to try 1 batch as written -- Kittencal's recipes are always great the way they are!!! When that batch was gone in less than an hour, I doubled the recipe, and made a couple of changes....adding 1/2 cup of flax seed meal/wheat germ blend, 3/4 cup of craisins. Wonderful! (With the doubled recipe I got 12 jumbo muffins and 2 mini loaves) Thank you again Kittencal for delicious muffins!

kittycatmom January 11, 2012

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