Nadia’s Banana Bran Muffins

Whether you’re heading out for a lazy picnic or need a quick brekkie on the go, these banana bran muffins tick all the boxes. Topped with the goodness of chia seeds, pumpkin seeds and the chocolately crunch of cacao nibs, these muffins shine with flavour from the inside-out. Head over to for more recipe inspiration.

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self-raising flour 1 cup

ground cinnamon 2 teaspoons

bran flakes or wheat bran 1 ½ cups

sultanas or raisins ½ cup

golden syrup ½ cup

oil (e.g. canola) ¼ cup

very ripe bananas 3, large, mashed

vanilla essence or extract 1 teaspoon

free-range eggs 2

natural yoghurt or coconut yoghurt ¾ cup

baking soda 1 teaspoon



chia seeds 1 teaspoon

pumpkin seeds 1 tablespoon

cacao nibs 1 tablespoon (optional)


Preheat oven to 200°C. Line a 12-hole medium or large muffin pan with paper cases.

1. Sift flour and cinnamon into a medium mixing bowl. Stir in a pinch of salt, bran flakes and dried fruit.

2. In a large mixing bowl, whisk together golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda until smooth.

3. Fold the flour mixture into the wet mixture with a large metal spoon until combined, being careful not to over-mix.

4. Spoon into cases and sprinkle with both the seeds and cacao nibs (if using). Bake for 20-25 minutes or until risen and the tops are lightly golden and spring back when gently pressed. Take out of oven and leave to stand for at least 5 minutes before removing from tin.


Top tip: muffins freeze well, so tuck some away to enjoy another day


Head to for more tasty breakfast ideas.

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