Healthy Banana Bran Muffins

These Healthy Banana Bran Muffins are moist, fluffy and packed with wholesome oat bran, oat flour and ripe bananas. Naturally sweetened with banana and maple syrup along with a touch of cane sugar, these fiber-rich muffins make the perfect easy breakfast or healthy snack!

Is there anything better than a warm banana muffin fresh from the oven? These Healthy Banana Bran Muffins are soft, fluffy and have the perfect amount of sweetness with warm cinnamon flavor.

Made with oat bran and oat flour, these banana oat bran muffins are a great way to add more whole grains and fiber to your morning while using up those spotty bananas sitting on your counter. They’re also easy to make in one bowl, freezer-friendly and perfect for meal prep, school lunches or a quick grab-and-go breakfast.

Why You’ll Love These

• Moist and fluffy – ripe mashed bananas and a little coconut oil keep these muffins soft and tender.
• Made with wholesome ingredients – oat bran and oat flour give these muffins a hearty texture while adding fiber and whole grains.
• Easy to make – the batter comes together quickly with simple pantry staples.
• Perfect use for ripe bananas – the riper and spottier your bananas, the more banana flavor and natural sweetness they’ll add.
• Great for meal prep – make a batch on Sunday for easy breakfasts, snacks and school lunches throughout the week.
• Freezer-friendly – these banana bran muffins freeze beautifully, so you can always have a quick breakfast on hand.

Ingredients You’ll Need

• bananas – you’ll need 1 cup mashed banana, which is about 2 medium bananas. Make sure they’re very ripe with plenty of brown spots for the best sweetness and banana flavor.
• oat flour – keeps these muffins soft while adding whole-grain goodness. You can use store-bought oat flour or easily make your own using rolled oats.
• oat bran – the star of these muffins! Oat bran adds fiber, protein and a slightly nutty, hearty texture. Wheat bran can also be used, although the texture will be slightly different.
• eggs – give the muffins structure and help them rise.
• coconut oil – adds moisture and keeps the muffins tender. Make sure your melted coconut oil has cooled slightly before adding it to the batter.
• milk – just ¼ cup adds moisture to the batter. Any milk will work, including your favorite dairy-free milk.
• maple syrup + cane sugar – I use a combination of pure maple syrup and a small amount of cane sugar to give these muffins just the right amount of sweetness without overpowering the banana.
• baking soda – helps the muffins rise and keeps them light and fluffy.
• vanilla – enhances the banana flavor and adds warmth.
• cinnamon – pairs perfectly with the bananas and oats.
• salt – brings out all the flavors in these muffins.

How to Make Healthy Banana Bran Muffins

These banana oat bran muffins are really easy to make and come together in about 30 minutes!

1. Preheat the oven. Preheat your oven to 325 degrees F and generously coat a 12-cup muffin pan with nonstick cooking spray or line with paper liners.
2. Combine the dry ingredients. In a large mixing bowl, whisk together the oat flour, oat bran, cane sugar, baking soda, cinnamon and salt.
3. Mix the wet ingredients. In a separate bowl, mash the bananas well with a fork. Add the eggs, maple syrup, milk, melted coconut oil and vanilla, whisking until everything is well combined.
4. Make the batter. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix! A few small lumps are perfectly fine.
5. Add any mix-ins. If you’re adding chopped walnuts, pecans, chocolate chips or raisins, gently fold them into the batter.
6. Fill the muffin pan. Divide the batter evenly among the 12 muffin cups, filling each one almost to the top.
7. Bake. Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Tips for the Best Banana Bran Muffins

• Use very ripe bananas. Bananas covered in brown spots will give you the best sweetness and strongest banana flavor.
• Measure the mashed banana. Banana sizes vary, so I recommend measuring out exactly 1 cup rather than relying only on the number of bananas.
• Don’t overmix the batter. Stir just until the dry ingredients disappear. Overmixing can make muffins dense instead of soft and fluffy.
• Measure your oat flour correctly. Spoon the flour into your measuring cup and level it off rather than packing it down.
• Don’t overbake. Start checking the muffins around 20 minutes. Overbaking can dry them out.
• Let them cool. Bran muffins continue to set as they cool, so give them a few minutes in the pan before transferring them to a wire rack.

How to Make Oat Flour

Making your own oat flour couldn’t be easier! Simply add rolled oats or quick-cooking oats to a high-powered blender or food processor and blend for about 30 to 60 seconds, until the oats become a fine, powdery flour.

Measure the oat flour after blending for the most accurate amount. You can also make a larger batch and store it in an airtight container in your pantry for future baking.

Variations and Substitutions

These healthy banana bran muffins are delicious as-is, but there are plenty of ways to make them your own.

• Add nuts – Fold in chopped walnuts or pecans for extra crunch.
• Add chocolate chips – Banana and chocolate are always a delicious combination! Fold in about ½ cup of your favorite chocolate chips.
• Add dried fruit – Raisins, dried cranberries or chopped dates work well.
• Add berries – Gently fold fresh blueberries into the batter.
• Swap the flour – Whole wheat flour or all-purpose flour can be used in place of the oat flour, although the final texture will vary. I don’t recommend substituting almond flour or coconut flour in this recipe.
• Swap the oil – Unsweetened applesauce or plain Greek yogurt can be used in place of the coconut oil, but keep in mind that the muffins may be slightly less rich and tender.
• Use wheat bran – Wheat bran can be substituted for oat bran, but it will give the muffins a slightly different flavor and texture.

Frequently Asked Questions

Prepping and Storage

To Store: Keep the muffins in a sealed airtight container at room temperature for up to 3 to 4 days. For longer storage, keep them in the refrigerator for up to one week.

To Freeze: Let the muffins cool completely, then wrap them individually or place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or microwave for about 20 to 30 seconds until warmed through.

More Muffin Recipes

• Healthy Banana Breakfast Muffins
• Healthy Apple Cinnamon Muffins
• Healthy Pumpkin Muffins
• Chocolate Chip Banana Zucchini Muffins
• Lemon Blueberry Blender Muffins

More Banana Recipes

• Whole Wheat Banana Waffles
• Banana Oat Breakfast Smoothie
• Banana Oatmeal Breakfast Cookies
• Baked Banana Bread Donuts
• Blueberry Banana Pancakes

Hope you all enjoy this nutritious fiber-rich muffin recipe! If you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!