Nearly No-fat Banana Bran Muffins

9:00 pm on 13 September 2004


  • 2 cups baking bran (wheat bran)
  • ½ cup sultanas
  • ½ cup chopped nuts*
  • ½ cup standard or bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ cup golden syrup
  • 1 cup milk
  • 1 large egg or 2 egg whites**
  • 2 large ripe bananas, mashed
  • * Use walnuts, pecans or hazelnuts.
  • ** For diets which exclude egg yolks, use two large egg whites instead.


I often make these at cooking shows to prove that muffins made with no butter or oil and a lot of bran, can be moist and taste absolutely delicious!


Heat oven to 200°C (190°C fanbake), with the rack just below the middle.

Measure the first seven (dry) ingredients into a large bowl and mix well with your fingers.

In cold weather, warm the tin of golden syrup in a bowl of hot water until it is runny, then measure what you need into another bowl (use a hot, wet measuring cup for ease). Add the milk and egg (or egg whites), and beat with a fork until well mixed. Mash the bananas with a fork on a board or plate and stir into the liquid.

Tip the wet ingredients into the dry mixture and fold together just until bran is evenly dampened. Do not over-mix.

Thoroughly coat the muffin pans you are going to use with non-stick spray, then divide the mixture evenly into 15 - 18 regular (or about 36 mini) muffin pans using two spoons.

Bake until muffins spring back when pressed in the middle (about 7 – 10 minutes for mini muffins and 10 - 15 minutes for larger muffins). Check frequently during cooking, since muffins made with a lot of golden syrup burn easily. Leave for 2-3 minutes before twisting and removing from pans. Eat warm, freezing extras. Serve plain or top halves with low fat cottage cheese.

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