The Best Banana Bran Muffins

4.56 from 9 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: banana bran muffins

Servings: muffins

Calories: 220kcal

Author: Monica | Nourish and Fete

Ingredients

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

Instructions

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!

Notes

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