Incredible Honey Banana Bran Muffins

I’ve got a brand NEW muffin recipe for you that combines two of my (and many of your) very favorite flavors: banana and bran.

After seeing so many of you bake my Grandma’s Healthy Bran Muffins over the years, I thought, why not create a banana version that’s still filled with all of those cozy bran muffin flavors and nutrients? These banana bran muffins are equally as nutritious as they are delicious, thanks to a lovely touch of honey, a little melted butter (or coconut oil), and plenty of high-fiber whole grains.

This is one of those muffins that just feels good to eat and truly nourishes your body. Bake up a batch to share with the kiddos for an easy breakfast or snack, and freeze a batch for later — promise they’ll go quickly!

Banana bran muffins: a nutritional powerhouse

What makes these muffins extra special and nourishing? I’m so glad you asked! They’re:

• High in fiber. Each muffin packs over 5g of fiber from the whole grain flour, wheat bran, and flaxseed meal.
• Naturally sweetened. You’ll just need a little honey and extra ripe bananas. No refined sugars in here!
• Filled with healthy fats & protein. Get an extra boost of each from the eggs and raw walnuts.

Everything you’ll need to make these banana bran muffins

These muffins are the perfect way to use up your ripe bananas and are baked with simple pantry staples. Here’s what you’ll need:

• Bananas: be sure to use extra ripe, spotty bananas to help sweeten the muffins.
• Honey: you’ll also need just 1/3 cup of honey for a little sweetness.
• Eggs: 2 eggs help the muffins bake properly and add protein.
• Milk: add moisture with your favorite milk (I like unsweetened almond milk).
• Butter: I like to mix in melted butter for additional moisture and a tender muffin crumb. See below for a dairy-free option.
• Flour: we’re using whole wheat pastry flour or white whole wheat flour for a boost of whole grains and fiber that keep the muffins fluffy.
• Wheat bran: they aren’t bran muffins without wheat bran! This is also what gives them plenty of fiber. I think oat bran will also work.
• Flaxseed meal: you’ll get additional fiber and omega-3s from a few tablespoons of flaxseed meal.
• Baking staples: don’t forget the baking powder (not soda), cinnamon, and salt.
• Mix-ins: I love adding a little crunch and healthy fats with chopped walnuts.

Can I make them gluten-free?

Unfortunately, no, as I can’t recommend a gluten-free substitute for the wheat bran in these muffins.

You can, however, use regular all-purpose flour in place of the whole wheat pastry flour — I suggest adding a few extra tablespoons to make up for the loss in density.

What about dairy-free or vegan?

• To make dairy-free: simply use melted vegan butter or coconut oil instead of butter, and dairy-free milk.
• To make vegan: follow the dairy-free swaps, use maple syrup instead of honey, and then use 2 flax eggs instead of regular eggs. I haven’t tested it but it should work!

Use your favorite mix-ins

These easy banana bran muffins are great for customizing with your fav muffin mix-ins! Feel free to swap the walnuts for:

• 1/2 cup chocolate chips
• 1/2 cup chopped pecans
• Or 3/4 cup fresh or frozen blueberries.

Want to keep them nut-free? Simply omit the walnuts.

Healthy banana bran muffins in 4 steps

1. Prep your pan. Line a muffin pan with muffin liners and spray the insides with nonstick cooking spray.
2. Mix the wet ingredients. Add all of the wet ingredients (except the butter) to a large bowl and whisk until smooth.
3. Mix in the dry ingredients. Whisk together the dry ingredients in a separate bowl, then mix into the wet ingredients with a wooden spoon. Fold in the walnuts.
4. Divide & bake. Divide the batter into the muffin liners, sprinkle with extra walnuts, and bake. Cool on a wire rack and enjoy with a little butter, honey, and sea salt on top!

Make mini muffins or a loaf

• To make mini muffins: divide the batter into a prepared mini muffin pan lined with mini muffin liners and bake for 9 to 14 minutes.
• To make a loaf: pour batter into a greased 8 1/2 x 4 1/2 loaf pan lined with parchment paper and bake for 50 to 60 minutes at 350 degrees F.

Storing & freezing tips

• To store: place these banana bran muffins in an airtight glass container or reusable silicone bag at room temperature for one day, then I recommend storing them in the refrigerator. Feel free to warm them up in the microwave before eating.
• To freeze: allow the muffins to cool completely, then put them in an airtight container or reusable silicone bag and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

My favorite muffin-baking tools

• Mixing bowls
• Whisk
• Wooden spoon
• Muffin tin
• Muffin liners
• Nonstick cooking spray
• Wire rack

Get all of my go-to kitchen tools here!

More muffin recipes

• ABC Muffins (apple, banana, carrot muffins!)
• Grandma’s Healthy Bran Muffins
• Chocolate Chip Greek Yogurt Muffins
• Honey Cinnamon Walnut Banana Muffins
• The Best Healthy Blueberry Oatmeal Muffins (gluten free!)

Get all of my muffin recipes here!

I hope you love these banana bran muffins! If you make them, be sure to leave a comment and a rating so I know how you like them. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Order Now

Whole Grain Banana Bran Muffins

4.67 from 12 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

ServesServes 12 muffins

Nutritious honey banana bran muffins packed with fiber, healthy fats, and a boost of protein. These incredible, naturally sweetened banana bran muffins come together in just 30 minutes and make a wonderful, nourishing breakfast or snack! Top with a little butter, honey, and sea salt for the perfect morning.

Ingredients

• Wet ingredients
• 3 medium ripe bananas (330 grams), mashed
• ⅓ cup (112 grams) honey
• 2 large eggs, at room temperature
• ¾ cup (180 grams) unsweetened almond milk (or milk of choice)
• 1 teaspoon vanilla extract
• Dry ingredients
• 1 ½ cups (180 grams) whole wheat pastry flour or white whole wheat flour
• 1 cup (54 grams) wheat bran
• 3 tablespoons flaxseed meal
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• Butter
• ¼ cup (56 grams) salted butter, melted (or sub melted virgin coconut oil)
• Mix-ins
• ½ cup (56 grams) chopped raw walnuts, plus 3 tablespoons for sprinkling on top

Instructions

• Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
• In a large bowl, whisk together the wet ingredients: mashed bananas, honey, eggs, milk, and vanilla extract until smooth and well combined.
• In a separate large bowl whisk together the dry ingredients: whole wheat pastry flour, wheat bran, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Stir in melted butter, mixing again until smooth and well combined. Fold in the walnuts.
• Divide batter evenly into muffin liners and sprinkle with extra walnuts. Bake for 15 to 20 minutes or until the toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 to 10 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter, honey and a sprinkle of sea salt on top. Enjoy!

Recipe Notes

To make nut-free: omit the walnuts.

To make dairy-free: simply use melted vegan butter or coconut oil instead of butter, and dairy-free milk.

To make vegan: follow the dairy-free swaps, use maple syrup instead of honey, and then use 2 flax eggs instead of regular eggs.

See the full post for tips, tricks, and easy ways to customize these muffins!

Nutrition

Serving: 1muffinCalories: 229calCarbohydrates: 30.5gProtein: 5.4gFat: 11.2gSaturated Fat: 3.8gFiber: 5.7gSugar: 12.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats