Mini muffins that are as nutritious as they are convenient — these banana bran bites deliver a satisfying combination of fiber, whole grains, and natural sweetness in just a few bites. Ripe banana and light molasses keep things sweet while wheat bran adds a hearty texture and a boost of dietary fiber. They bake in just 10 minutes and store beautifully, making them one of the easiest meal prep wins you can add to your routine

Active time: 15 minutes | Total time: 25 minutes

Mini Banana Bran Muffin

Ingredients

• Cooking spray
• 1 cup (52g) unprocessed wheat bran
• 1 cup (120g) all-purpose flour
• 1/4 cup (55g) firmly packed light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large (50g each) eggs
• 1 cup (244g) skim (1%) milk
• 1 medium (126g) ripe banana (about 1/3 cup mashed)
• 1/4 cup (80g) light molasses
• 1 tsp vanilla extract

Directions

Preheat the oven to 375°F (190°C). Coat 32 mini muffin cups with cooking spray, or line with paper liners and spray the liners with cooking spray.

In a large bowl, combine the wheat bran, flour, brown sugar, baking powder, cinnamon, and salt.

In a medium bowl, whisk together the eggs, milk, banana, molasses, and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until moistened.

Spoon 1 1/2 tbsp batter into each prepared muffin cup. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

Serves: 10 | Serving Size: 3 mini muffins 

Nutrition (per serving): Calories: 148; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 42mg; Sodium: 183mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 15g; Protein: 4g

Nutrition Bonus: Potassium: 300mg; Iron: 11%; Vitamin C: 2%; Calcium: 12%

Originally published January 20, 2016; Updated June 2026

The post Mini Banana Bran Muffin appeared first on MyFitnessPal Blog.

These fruity muffins are 100% whole-grain, combining hearty oats and white whole-wheat flour with a good bit of Greek yogurt for a protein boost. You could also use regular whole-wheat flour if that’s what you have on hand; the muffins will just be darker in color and have a stronger wheat flavor.

Active time: 15 minutes | Total time: 35 minutes

Multigrain Blueberry Muffins

Ingredients

• 1 1/4 cups plus 2 tbsp white whole-wheat flour, divided
• 1 cup (80g) old-fashioned oats, divided
• 1/2 cup sugar, divided
• 1/2 tsp ground cinnamon
• 1/2 tsp salt, divided
• 6 tbsp canola oil, divided
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 cups (368g) plain 0% Greek yogurt
• 2 tsp vanilla extract
• 2 large eggs
• 1 1/2 cups (225g) fresh blueberries

Directions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.

In a small bowl, combine 1 tbsp flour, 1/3 cup oats, 1 tbsp sugar, cinnamon, and 1/8 tsp salt. Stir in 1 tbsp oil and set aside.

Pulse the remaining oats in a food processor 4–5 times. In a large bowl, whisk together the remaining flour, pulsed oats, remaining sugar, and remaining salt. Stir in the baking powder and baking soda.

In a medium bowl, whisk together the Greek yogurt, vanilla extract, eggs, and remaining oil. Add the yogurt mixture to the flour mixture and stir until just combined. Fold in the blueberries.

Divide the batter evenly among the prepared muffin cups. Sprinkle the streusel mixture evenly over the tops. Bake for 20–22 minutes, or until a wooden pick inserted in the center comes out clean.

Serves: 12 | Serving Size: 1 muffin

Nutrition (per serving): Calories: 196; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 36mg; Sodium: 243mg; Carbohydrate: 22g; Dietary Fiber: 2g; Sugar: 11g; Protein: 6g

Nutrition Bonus: Potassium: 84mg; Iron: 6%; Vitamin C: 3%; Calcium: 10%

Originally published August 2020; Updated June 2026

The post Multigrain Blueberry Muffins appeared first on MyFitnessPal Blog.

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