Great-start-to-the-day banana bran and yoghurt muffins

Nadia Lim's muffin recipe is the perfect way to start your day. Packed with the goodness of bananas, bran, dried fruit and spices, these muffins make a delicious breakfast on-the-go or picnic bite

By Nadia Lim
  • 15 mins preparation
  • 25 mins cooking
  • Makes 12
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Great-start-to-the-day banana bran and yoghurt muffins
  • 1 cup self-raising flour
  • 2 teaspoon ground cinnamon
  • 1 1/2 cup bran flakes or wheat bran
  • 1/2 cup sultanas or raisins
  • 1/2 cup golden syrup
  • 1/4 cup oil (eg canola)
  • 3 large very ripe bananas, mashed
  • 1 teaspoon vanilla essence or extract
  • 2 free-range eggs
  • 3/4 cup natural yoghurt or coconut yoghurt
  • 1 teaspoon baking soda
  • 1 teaspoon chia seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon cacao nibs, optional


  • 1
    Preheat oven to 200°C. Line a 12-hole medium or large muffin pan with paper cases.
  • 2
    Sift flour and cinnamon into a medium mixing bowl. Stir in a pinch of salt, bran flakes and dried fruit.
  • 3
    In a large mixing bowl, whisk together golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda until smooth.
  • 4
    Fold the flour mixture into the wet mixture with a large metal spoon until combined, being careful not to over-mix.
  • 5
    Spoon into cases and sprinkle with both the seeds and cacao nibs (if using).
  • 6
    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.


  • Muffins freeze well, so tuck some away to enjoy another day