Wholesome Banana Bran Muffins Crafted from Whole Grains and Natural Sweeteners

These Nutritious Banana Bran Muffins are fluffy, moist, and enriched with wholesome oat bran cereal, bananas, and no butter or refined sugar. A delightful quick breakfast option for busy mornings!

Is there anything more comforting than freshly baked banana bread? This delicious banana bran muffin recipe truly satisfies! Fluffy, moist, and the ideal convenient breakfast. Made healthier with nutritious oat bran cereal, oat flour, and naturally sweetened using bananas, cane sugar, and maple syrup. Next time, I plan on adding some chocolate chips or chopped nuts to these moist banana bran muffins for extra flavor and crunch. I’m sure the entire family will adore these!

Reasons to Love Them

• These nutritious banana bran muffins are moist, naturally sweet, and make for a perfect healthy breakfast or snack that you can prepare in advance!
• It’s an excellent recipe to use those overripe bananas lying around in your kitchen.
• A wholesome snack that’s a fantastic source of dietary fiber, which your kids will enjoy.
• I love preparing these in bulk for meal prepping and freezing them for quick school lunches or easy snacks.

Necessary Ingredients

• bananas – be sure to use very ripe bananas for the sweetest flavor. A great way to utilize those bananas sitting at home!
• eggs – these provide structure and lift to the muffins.
• coconut oil – I incorporated a small amount of melted coconut oil to ensure these muffins remain moist. If coconut oil isn’t available, you can substitute it with Greek yogurt or unsweetened applesauce.
• oat flour – this ingredient contributes to the muffins’ light and fluffy texture, beautifully complementing the oat bran. You can easily create your own oat flour (see notes below) or use whole wheat flour or all-purpose flour if you prefer.
• oat bran – oat bran adds substantial fiber and protein, along with a delightful oat flavor and texture. You can swap it with wheat bran for a whole grain option.
• baking soda – this serves as a leavening agent to help the muffins rise.
• milk – you’ll require 1/4 cup of milk, and any variety will work for this banana muffin recipe.
• sweetener – I utilized a blend of maple syrup and cane sugar to sweeten the muffins naturally without refined ice. Alternatives like honey, white sugar, or brown sugar may also be used.
• vanilla – a teaspoon of vanilla extract provides a flavor boost to these muffins!
• cinnamon + salt – enhances flavor. You could also incorporate a hint of nutmeg or allspice for added warmth.

Steps to Create Healthy Bran Muffins

1. Preheat oven. Preheat the oven to 325°F and apply nonstick cooking spray to a muffin pan or use cupcake liners.
2. Mash bananas. Utilize a fork or potato masher to mash the bananas in a medium bowl until achieving the desired consistency.
3. Combine ingredients. In a large mixing bowl, combine oat flour, oat bran, cane sugar, baking soda, cinnamon, and salt, then set this flour mixture aside. In a separate bowl, whisk together eggs, maple syrup, mashed bananas, milk, melted coconut oil, and vanilla until fully mixed.
4. Create the batter. Incorporate the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Take care not to over-mix the batter. At this point, you can introduce any mix-ins, such as chocolate chips or chopped nuts, to the wet mixture.
5. Prepare muffin tins. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and evenly distribute the batter across 12 muffin cups, ensuring to fill each cup almost to the top.
6. Bake the muffins. Bake in the oven for 20-25 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Making 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. The consistency should resemble a fine, powdery flour which is ideal! While you can purchase oat flour at grocery stores, this method is economical, and the oat flour can be kept for up to three months in your pantry. The conversion rate for oat flour is one cup of oats equals one cup of oat flour, making it simple to measure out.

Variations and Substitutes

• Ensure to pick very ripe bananas with brown spots for the sweetest flavor!
• Avoid over-mixing the batter. This leads to a dense, dry muffin, which isn’t desired. We want them to be fluffy and tender!
• Feel free to replace the oat flour with whole wheat flour or all-purpose flour. I would not suggest using almond flour or coconut flour in this recipe, as preferences may vary.
• You can easily substitute melted coconut oil with olive oil, unsweetened applesauce, or plain Greek yogurt in this healthy bran muffin recipe. Adding extra mashed banana is also an option.
• Include fun add-ins like chopped walnuts, raisins, chocolate chips, cacao nibs, coconut flakes, chia seeds, dried fruit, or fresh berries on top of each muffin.
• For chocolate banana bran muffins, simply include 1/3 cup of unsweetened cocoa powder and only use 1 cup of oat flour.

Storage and Preparation Tips

Storing: You can keep these banana muffins in a sealed, airtight container or covered in aluminum foil at room temperature for up to 3 to 4 days. Be sure to refrigerate afterward to extend their lifespan. These muffins will remain fresh for up to a week in the fridge when stored in a sealed container.

Freezing: These healthy muffins also freeze exceptionally well! You can either wrap each muffin in plastic wrap or store them all together in a freezer bag. When ready to enjoy, simply microwave them for 30 to 40 seconds or allow them to thaw at room temperature for a healthy breakfast. They can be kept in the freezer for up to 3 months!

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