Nourishing Homemade Banana Bran Muffins

These Nutritious Banana Bran Muffins are light, soft, and made better for you with wholesome oat bran cereal, bananas, and no butter or added sugar. A tasty quick breakfast for busy mornings!

Is there anything more delightful than fresh, warm banana bread?? This nourishing banana bran muffin recipe truly satisfies! Fluffy, moist, and the ideal simple breakfast. Made healthier with wholesome oat bran cereal, oat flour, and naturally sweetened with bananas, cane sugar, and maple syrup. The next time I make these, I plan to add in some chocolate chips or chopped nuts for even greater flavor and texture. I know the entire family will adore these!

Reasons You’ll Adore These

• These banana bran muffins are moist, naturally sweet, and the perfect healthy make-ahead breakfast or snack!
• This recipe is fantastic for using up those speckled bananas sitting in your kitchen.
• A nutritious snack and a great source of dietary fiber that your children will enjoy.
• I prefer to prepare them in batches for meal prep and freeze them for school lunches or easy snacks.

Essential Ingredients

• bananas – be sure to use overripe bananas to extract the maximum natural sweetness. Perfect for utilizing those bananas in your kitchen!
• eggs – provide structure and lift for these muffins.
• coconut oil – I used a bit of melted coconut oil to ensure the muffins remain moist. If coconut oil isn’t available, you can substitute with Greek yogurt or unsweetened applesauce.
• oat flour – this contributes to the muffins being airy and fluffy while pairs perfectly with the oat bran. You can also easily create your own (see notes below) or use whole wheat or all-purpose flour.
• oat bran – oat bran boosts fiber and protein content in these muffins, alongside a pleasant oaty flavor and texture. Wheat bran can also be used for whole grain muffins.
• baking soda – serves as a leavening agent, helping the muffins rise.
• milk – you’ll need 1/4 cup of milk, and any type will work for this banana muffin recipe.
• sweetener – I used a mix of maple syrup and cane sugar to sweeten the muffins naturally without refined sugar. Honey, white sugar, or brown sugar can also be used.
• vanilla – you’ll need a teaspoon of vanilla extract to enhance the muffins’ flavor!
• cinnamon + salt – for flavor enhancement. A little nutmeg or allspice can be added for even more warm flavors.

Instructions for Making Healthy Bran Muffins

1. Preheat oven. Preheat your oven to 325°F and lightly coat a muffin pan with nonstick spray or use cupcake liners.
2. Mash bananas. Using a fork or potato masher, mash the bananas in a medium bowl until they reach your desired consistency.
3. Combine ingredients. In a large mixing bowl, blend together the oat flour, oat bran, cane sugar, baking soda, cinnamon, and salt, and set the flour mixture aside. In another bowl, whisk together the eggs, maple syrup, mashed bananas, milk, melted coconut oil, and vanilla until fully mixed.
4. Create the batter. Add the wet ingredients to the dry ingredients and gently mix with a spatula until just combined. Avoid over-mixing the batter. This is also the moment to fold in any mix-ins you prefer, such as chocolate chips or chopped nuts.
5. Prepare muffin tins. Generously spray a muffin pan with non-stick cooking spray (or use paper liners) and evenly distribute the batter among 12 muffin cups. Fill each cup nearly to the top.
6. Bake the muffins. Bake the muffins for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for about 5 minutes before transferring them to a wire rack.

How to Make Your Own Oat Flour

To create your own oat flour, take rolled oats (or instant oats) and blend them in your food processor or blender for around 60 seconds. They should have a fine, powdery texture. You can also purchase oat flour from the store, but this method is cost-effective and the flour stays fresh in your pantry for up to three months. The ratio is simple: one cup of oats equals one cup of oat flour.

Variations and Alternatives

• Use overripe bananas with brown spots for the sweetest flavor!
• Avoid over-mixing the batter. This leads to dense, dry muffins, which is not the goal. Aim for fluffy and soft!
• You can replace oat flour with whole wheat or all-purpose flour. I do not suggest almond flour or coconut flour for this recipe as preferences vary.
• Feel free to swap melted coconut oil for olive oil, unsweetened applesauce, or plain Greek yogurt in this healthy bran muffin recipe. Adding extra mashed banana is also an option.
• Incorporate fun extras like chopped walnuts or pecans, raisins, chocolate chips, cacao nibs, coconut flakes, chia seeds, dried fruits, or fresh berries on top of each muffin.
• For chocolate banana bran muffins, just include 1/3 cup of unsweetened cocoa powder and reduce oat flour to 1 cup.

Storage and Preparation

To Store: These banana muffins can be kept in a sealed, airtight container or wrapped in aluminum foil at room temperature for up to 3 to 4 days, but should be refrigerated afterward for greater longevity. They will last for up to a week in the fridge when stored in an airtight container.

To Freeze: These muffins freeze wonderfully! You can wrap them individually in plastic wrap or store them in a freezer bag. When you’re ready to enjoy, microwave them for 30 to 40 seconds or let them thaw at room temperature for a nutritious breakfast. They can be kept in the freezer for up to 3 months!

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More Banana Recipes

I hope you all find this wholesome, fiber-rich muffin recipe enjoyable! If you enjoy this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing your delicious interpretations!