skip to main content
Wheat Banana Muffins

Wheat Banana Muffins

30 minutes from start to finish – these are the quickest, easiest muffins you'll ever love. Made with two cups of All-Bran® cereal and topped with crunchy toasted almonds, these hearty banana muffins can be ready in a jiffy for a Saturday morning treat. They'll have you wishing for unexpected guests.

Prep Time: 10 minutes

Total Time: 30 minutes

Servings: 12


  • (KICRecipeIngredient-25931)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal Buy Now
  • 1 cup mashed ripe bananas
  • 1/3 cup fat-free milk
  • 2 egg whites
  • 1/4 cup vegetable oil
  • (KICRecipeIngredient-25678)
  • 1/2 cup powdered sugar
  • 1 tablespoon fat-free milk
  • 2 tablespoons sliced almonds, toasted


1. In a medium mixing bowl stir together flour, granulated sugar, baking powder, cinnamon and salt. Set aside.

2. In large bowl combine KELLOGG'S COMPLETE Wheat Bran Flakes cereal, bananas, and 1/3 cup milk. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Remove from muffin pan and place on wire rack. Drizzle with mixture of powdered sugar and the 1 tablespoon milk. Sprinkle with almonds. Serve warm.

Nutrition Label