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+ servings
Banana bran muffins piled in a basket.
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4.3 from 4 votes

The Best Banana Bran Muffins

Truly perfect banana bran muffins! Moist and delicious, no tracking down strange ingredients or soaking overnight. A wholesome breakfast or on-the-go snack!


  • 1 1/4 cups wheat bran
  • 3/4 cup white whole wheat flour
  • 3/4 cup all-purpose flour
  • 2 tablespoons chia seeds optional
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 medium very ripe bananas
  • 1 cup buttermilk see note
  • 2 large eggs
  • 2/3 cup packed light brown sugar
  • 1/3 cup vegetable, canola, or coconut oil
  • 1 teaspoon vanilla extract


  • Preheat oven to 375 degrees F. Lightly coat a muffin tin with cooking spray, or line with paper liners.
  • In a large bowl, combine the wheat bran, whole wheat and all-purpose flours, chia seeds, baking powder, cinnamon, baking soda, and salt. Whisk together and set aside.
  • Peel bananas and, in a separate bowl, mash them until mostly smooth. Add the buttermilk, eggs, brown sugar, oil, and vanilla. Whisk to combine.
  • Pour wet ingredients into the dry ingredients and fold gently, just until combined. You want the batter to be even, but not over-mixed.
  • Divide batter evenly among 12 muffin wells, filling each one almost to the top. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool and enjoy!


  • These keep well at room temperature for 2-3 days. I usually store them in an airtight container but leave the zipper or lid just slightly cracked.
  • The muffins also freeze very well and can be stored in the freezer for 2-3 months! Defrost at room temperature overnight or microwave as needed straight from frozen for 20-30 seconds at a time.
  • Feel free to play around with the ratios of whole wheat flour, all-purpose flour, and wheat bran. The recipe as written is my personal favorite, but I’ve made them with as little as 1 cup and as much as 1 1/2 cups wheat bran and they’re still good. Just adjust the other measurements so you still have 2 3/4 cups total among the flours and bran.
  • If you don’t have buttermilk, use 1 tablespoon of either lemon juice or vinegar to sour 1 cup of regular milk. Combine the juice/vinegar and milk in a measuring cup, let sit for 3-4 minutes, and proceed as directed.

Nutrition Estimate

Serving: 1muffin, Calories: 220kcal, Carbohydrates: 34g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 29mg, Sodium: 130mg, Potassium: 287mg, Fiber: 5g, Sugar: 15g, Vitamin A: 85IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 2mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!