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These moist Banana Bran Muffins are filled with healthy wheat bran, oat bran, whole wheat flour, flax seed meal, bananas, and blueberries. They have all the nutrients that will leave you satisfied!

Muffin with a bite taken out, showing moist inside.

Good bran muffin recipes come and go, but these Banana Bran Muffins have stood the test of time. I have been making and improving upon these muffins for the past 10 years. These muffins are packed with healthy fats and are nutrient-dense! They are so moist and are perfect for making large batches for meal prep.

Looking for more inspiration on healthy muffin flavors? Check out these healthy pumpkin muffins. If you are ready to indulge, your next stop is these jumbo blueberry muffins or blueberry scones. And if you are prepared for a truly perfect breakfast pastry, you have to try these cinnamon scones

Why You Will Love These Banana Bran Muffins

  • They are healthy and delicious. They are made with nutrient-dense wheat bran, oat bran, whole wheat flour, and flax seed! With added flavor from the bananas and blueberries for a truly scrumptious muffin. 
  • An easy bran muffin that isn’t dry! I have been working on perfecting this banana bran muffin recipe for years, and I have tried many substitutions and variations. This recipe is the perfect balance of healthy and delicious! The buttermilk, coconut oil and baking times are key in creating a moist muffin!
  • Freezer friendly. These banana bran muffins are the perfect make-ahead muffins! They freeze and thaw beautifully and remain moist and flavorful when frozen.
Fluffy, moist crumb texture of a finished banana bran muffin.
Pumpkin Cream Cheese Muffin interior
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Professional Tips for Making Banana Bran Muffins

  • Allow the buttermilk to hydrate the bran. Scale the bran and buttermilk together first. It is best to let it sit for at least an hour to ensure proper hydration and a moist muffin. 
  • Bake in muffin liners. For the best and most moist muffins, use muffin liners. The muffins never stick to the liners and will help keep them moist when storing. If you skip the liners, spray the muffin tin well with cooking spray. Just wrap the muffins well in plastic wrap so they don’t dry out.
  • Use warm coconut oil. The coconut oil needs to be warm; otherwise, it will solidify when you add it to your batter. Then, you will have solidified chunks that are difficult to incorporate, which can cause overmixing and a tough muffin.

Ingredients

Pre-measured ingredients like flour, oil, and bananas laid out.
  • Large Eggs: Whole eggs help emulsify the batter and add fat and moisture to keep the muffins soft and tender. 
  • Maple Syrup: I use pure Vermont maple syrup. I use “Grade A: dark amber color and robust flavor.” It has the best flavor and is thicker than the lower grades. You can also use “Grade A: Very Dark and Strong Flavor, but it is generally very expensive and difficult to find. You can reduce the maple syrup to 1/3 cup for slightly less sweet muffin. 
  • Coconut Oil: I use organic extra virgin coconut oil in these muffins to act as a binder and to add a little bit of fat to keep you full and all the other health benefits are a bonus! 
  • Buttermilk: Use a low-fat buttermilk rather than full fat. It provides just enough fat to keep the muffins moist and enough moisture to hydrate the bran. The acidity also activates the baking soda for a nice, tall muffin. 
  • Bananas: Baking with bananas uses their natural moisture and sweetness without adding additional oils or sweeteners.  
  • Vanilla Extract
  • Whole Wheat Flour: I prefer King Arthur or Bob’s Red Mill Whole Wheat Flour. Both these companies control the temperature of the flour during grinding, which preserves the natural flavors, antioxidants, and vitamins that are destroyed at warmer temperatures. And with the leftover flour you should make these whole wheat pancakes next!
  • Wheat Bran: The bran is the outer layer of the wheat kernel surrounding the endosperm of the grain. It is mostly fiber but also contains vitamins and antioxidants. I use it to increase the fiber and bind the wet ingredients together without adding additional calories. 
  • Oat Bran: The oat bran is the outer layer of the oat kernel. It is mostly fiber but also contains vitamins and minerals. If you can’t find oat bran, replace it with wheat bran or rolled oats.
  • Ground Flaxseed Meal: Flaxseed meal is rich in omega-3 fatty acids and fiber and an excellent binder for healthy treats. The meal absorbs moisture while adding nutrients and a laundry list of health benefits! 
  • Baking Soda & Baking Powder: Using baking powder and baking soda allows the muffins to rise stronger and more evenly. 
  • Cinnamon
  • Blueberries: You can use fresh or frozen blueberries in these muffins!

See the recipe card for full information on ingredients and quantities.

Variations

  • Change the spice. Use my apple pie spice or this pumpkin spice recipe to add more spice. You can even take inspiration from my apple crisp energy bites and add dried apples for an apple crisp bran muffin! Or add some cardamom, nutmeg and dried pears, yum! 
  • Add some veggies. You can grate and squeeze some zucchini or carrots and add them in place of the blueberries. Maybe add some toasted nuts like walnuts or pecans as well for some crunch.
  • Use your favorite fruit or chocolate. Try these muffins with dried cranberries, raisins, and cherries, or add dark chocolate or chocolate chips to the mix. You could make them with chopped fresh or frozen strawberries like these healthy strawberry muffins.

Substitutions

  • Buttermilk substitutions. You can use unsweetened almond milk or another milk substitute instead of the buttermilk. But they won’t rise as high, and they will be drier just because of the loss of the fat from the buttermilk. I still mix them the same way but the wheat bran absorbs the buttermilk differently. Substitute 1 for 1. 
  • Other sweeteners. The maple syrup can be substituted for honey or agave syrup. You can get allergy-fighting benefits from local honey.
  • Applesauce. If you don’t have bananas, you can use unsweetened apple sauce.

How to Make Banana Bran Muffins

Use these instructions to make these moist banana bran muffins! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 400°F and either grease 12 muffin cups or line with liners. 

Muffin liners help retain moisture even better than greasing the tin. They also freeze better.

Step 2: Mix the buttermilk, wheat bran, and oat bran with a fork and set aside to soak. 

Step 3: In another medium bowl, mix together the remaining dry ingredients: whole wheat flour, flaxseed meal, baking soda, baking powder, and cinnamon. 

Step 4: Add the egg, maple syrup, banana, and vanilla to a large bowl and mix until well combined and there are no streaks of eggs. 

Bran soaking in buttermilk to hydrate before baking.
Whisking together dry muffin ingredients in a mixing bowl.
Mixing bowl with wet ingredients being stirred together.

Step 5: Stir in the melted, and still a little warm, coconut oil, followed by the buttermilk mixture. 

The coconut oil needs to be warm; otherwise, it will solidify when you add it to your batter. Then, you will have chunks of oil that become hard to mix, which can cause overmixing and a tough muffin. 

Step 6: Whisk in the flour mixture until just combined, then fold in the blueberries with a silicone or rubber spatula, being careful not to overmix. 

Combining the soaked bran into the wet muffin base.
Wet ingredients fully mixed in a glass bowl for muffins.
Mixing bowl showing flour blend being added to wet ingredients.

Step 7: Pour or scoop using a disher (large cookie scoop) into prepared muffin cups and bake for 20 minutes or until a toothpick comes out with moist crumbs attached. 

Fresh blueberries being folded gently into muffin batter.
Final muffin batter in a large bowl, ready to scoop.
Banana bran muffin batter portioned evenly into paper liners.

Step 8: Cool for 5 minutes in tins and then turn out onto the rack to cool completely. If you are using liners, you can lift the muffins out of the pan immediately and cool on a wire rack.

Baked muffins cooling in a metal muffin pan.
Finished muffins resting on a marble kitchen counter.

Chef Lindsey’s Recipe Tip

Make sure your muffins are the same size. Use a scale or cookie scoop to measure your muffins. This way, they all bake at the same time. We don’t want any over baked hockey pucks or under-baked muffins.

Frequently Asked Questions

How do I store my banana bran muffins?

Store these bran muffins at room temperature for 3 days or in the freezer. They can be frozen for up to 2 months in a zip top freezer bag. Thaw at room temperature or in the microwave. The refrigerator will dry out the muffins faster.

Can I still make these muffins if I don’t have buttermilk?

Yes, you can substitute almond milk, regular milk, or coconut milk. You can also make your own buttermilk or “sour milk” by mixing 1 cup milk with 1 tablespoon of lemon juice and letting that sit for 5 minutes before using it.

Should I freeze my banana bran muffins?

Due to the combination of blueberries, buttermilk, and bananas, I freeze any leftover muffins after 3 days. To maintain the peak freshness in both taste and texture, I freeze any we will not consume within 2 days after cooling. I also always double the recipe.

Banana bran muffins resting on countertop after baking.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Fluffy, moist crumb texture of a finished banana bran muffin.
4.88 from 8 ratings

Banana Bran Muffins

These moist Banana Bran Muffins are filled with healthy wheat bran, oat bran, whole wheat flour, flax seed meal, bananas, and blueberries. They have all the nutrients that will leave you satisfied!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 muffins

Ingredients 
 

Instructions 

  • Preheat the oven to 400°F and either grease 12 muffin cups or line with liners.
  • Mix the buttermilk, wheat bran, and oat bran with a fork and set aside to soak.
  • In another medium bowl, mix together the remaining dry ingredients: whole wheat flour, flaxseed meal, baking soda, baking powder, and cinnamon.
  • Add the egg, maple syrup, banana, and vanilla to a large bowl and mix until well combined and there are no streaks of eggs.
  • Stir in the melted, and still a little warm, coconut oil, followed by the buttermilk mixture.
  • Whisk in the flour mixture until just combined, then fold in the blueberries with a silicone or rubber spatula, being careful not to overmix.
  • Pour or scoop using a disher (large cookie scoop) into prepared muffin cups and bake for 20 minutes or until a toothpick comes out with moist crumbs attached.
  • Cool for 5 minutes in tins and then turn out onto the rack to cool completely. If you are using liners, you can lift the muffins out of the pan immediately and cool on a wire rack.

Notes

Yield – 12 muffins 
Presentation –Use tulip liners like I do with these peach muffins for tall, bakery-style muffins.
Flavor TipsFor the best flavor, use the ripe bananas when they have just started to spot brown, the skin is thin, and they are fragrant but not pungent. Overripe bananas can actually have an off taste
StorageThe muffins can be stored at room temperature for 3 days, well wrapped or in an airtight container, or frozen for up to 3 months.

Nutrition

Calories: 206kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 282mg | Fiber: 6g | Sugar: 17g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American, British
Calories: 206
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this healthy muffin recipe. Check out our other delicious snack recipes like these easy peanut butter banana energy bites and these healthy homemade KIND bars copycat recipe!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

4.88 from 8 votes (5 ratings without comment)

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45 Comments

  1. 5 stars
    I made them for the 2nd today and they were a success just like the first time. I used frozen blueberries both times. I did not use muffin liners, but sprayed the tins with oil. Both times they easily came out of the muffin tins.
    I did not have oat bran so just used wheat bran for the bran requirements and I used all-purpose flour.

    1. Hi Sue! I’m happy to hear it! Thank you for taking the time to contribute to our community of bakers so they can know how you made this recipe work for you. Have a beautiful day!

  2. 5 stars
    These just might be the best muffins I ever made!! I was skeptical because the mixture was a little soupy. They came out amazing. Taste was not too sweet.

  3. 5 stars
    Lindsey, these are absolutely brilliant and I love the fact they are reasonably healthy as well.
    I’ve made them many times and although I’m always worried that the mix is so wet they always come out fine after 20 mins in the oven.
    I use around 180g fresh berries (blueberries, raspberries and chopped blackberries) lightly dusted in flour and they still come out fine so IMHO you could safely up the quota in the recipe.
    I also reduce the sugar to 1/2 cup – but then I don’t have too much of a sweet tooth (and TBH I always find North American recipes use too much sugar – but that’s only me).
    Anyway, wonderful muffins – thanks for excellent recipe.

    1. Hi Mike! Thank you for taking the time to come back and leave a comment with your success! I love to hear when folks have made recipes many times, it makes my day.

  4. Hi! These sound wonderful– exactly what I’m looking for. However, I live at 9000ft (3000m). Has anyone written you with high altitude modifications to this recipe? I’m almost gun-shy to try new recipes now because most, even most of my favs, are fraught with failure at this altitude!

    1. Hi Rich! I haven’t personally tested this recipe with high altitude modifications. These muffins do seem pretty low risk, but, based on what Iโ€™ve read, you might want to just bake them a bit longer. I wouldnโ€™t necessarily increase the oven temperature or they might dry out even more than usual. My best advice is to test a half batch and then adjust! Please do report back when you do so we can keep the conversation going with fellow high-altitude bakers! ๐Ÿ™‚

  5. Hi there!! Excited to make these. Wondering if adding some molasses would be a good idea? I typically love the flavor it imparts on bran muffins. Thanks!

    1. Absolutely! I think molasses is always a good idea. You might want to reduce a bit of the light brown sugar because the muffins are already on the sweeter side. Happy baking!