These Blueberry Banana Bran Muffins are a power-packed breakfast or snack that are filling, a little bit sweet, and full of protein. Banana makes them super moist, two types of bran brings that filling fiber, and blueberries add a bit of sweetness!
Preheat the oven to 400F [not convection] and either grease 12 muffin cups or line with liners. [In the video I use Large muffin tins, you can do this too!]
Mix buttermilk and wheat bran and set aside to soak. In another medium bowl mix together all the remaining dry ingredients.
In a large bowl add egg white, sugar, oil, banana and vanilla and mix until well combined.
Gently stir the dry mixture followed by buttermilk mixture into the egg mixture. Fold until just combine and a few lumps remain. Fold in the blueberries being careful not to over mix.
Pour into prepared muffin cups and bake for 15-22 minutes or until a toothpick comes out a few crumbs clinging to it. Cool 5 minutes in tins and then turn out onto rack to cool completely.
Video
Notes
They will keep 3 days at room temperature, 1 week in the refrigerator or 2 months in the freezer. A 2x batch will make 18 jumbo muffins.