Banana Bran Muffins

5 from 1 vote
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These soft, tender Banana Bran Muffins are packed with banana flavor and stay moist for days. It’s an easy, healthy 2-bowl recipe.

Why You’ll Love These Banana Bran Muffins

… or as I like to call them (drumroll, please)… Branana Muffins!

They’ve got the super-moist, delicious banana muffin thing going on, with extra fill-you-up fiber.

I threw in a handful of chocolate chips – helpful if you have trouble persuading your kids (or HUSBAND) to eat something that has bran in it. Even though, honestly, you’d barely know it’s in there anyway.

I like to make a big batch of muffins and freeze them in big ziploc freezer bags. I thaw them in the microwave in about 50 seconds – 25 right-side-up and 25 upside-down to warm them evenly – and they emerge as if freshly baked.

Try it! Your future self will thank you for such a thoughtful treat.

Bananas, flour and eggs on  a counter with a hand reaching for them.

Here’s What You Need for Moist Banana Bran Muffins

Banana Bran Muffin Ingredients

I’ve got a simple breakdown of what you’ll need. No surprises here, just good stuff that makes these muffins special.

  • All-purpose flour: The base that holds everything together.
  • Natural wheat bran: Adds fiber and a nutty flavor.
  • Granulated sugar: Sweetens the muffins.
  • Baking soda & baking powder: These make your muffins rise and become fluffy.
  • Salt: Just a pinch to balance the flavors.
  • Very ripe bananas: The star of the show for banana flavor, moisture and sweetness.
  • Vegetable oil: Keeps the muffins moist. Oil stays liquid once cooled whereas butter returns to a solid state, making for less-moist muffins.
  • Large Eggs: Here are my best egg substitutes for baking.
  • Buttermilk: Adds tenderness to the texture.
  • Chocolate chips (optional): For a bit of chocolatey goodness.
  • Banana slices (optional): A pretty touch for the tops.

Variations and Substitutions

You can tweak this recipe to make it your own. Here are a few ideas:

  • Swap chocolate chips for chopped walnuts or dried fruit for different flavor and texture. You could even add a handful of fresh blueberries (Next reading: Moist Blueberry Bran Muffins)
  • Use whole wheat flour instead of all-purpose for an extra fiber boost.
  • Almond milk and lemon juice can replace buttermilk for a dairy-free version.
  • Sugar: Brown sugar or honey can be used instead of half of the granulated sugar for a caramel flavor.
  • Buttermilk: No buttermilk? Mix a tbsp of vinegar or lemon juice with a cup of milk and let it sit for 5 minutes.

Some people also like cinnamon in their banana muffins. I personally think it has no business in there, but if you’re pro-cinnamon/banana, feel free to whisk a teaspoon ground cinnamon into the dry ingredients.

Grab These Tools

You don’t need much to make these muffins. Just gather:

  • Two muffin tins: Grab a standard muffin pan with 12 muffin cups. If you only have one, you can do two batches.
  • Paper liners: To prevent sticking and for easy cleanup.
  • A couple of bowls: One large bowl for dry ingredients, one medium bowl for liquid ingredients.
  • Whisk and spatula: For mixing everything together just right.
  • Wire rack: For cooling.

Note: This is not a job for a stand mixer. Beating the batter with an electric mixer will make them tough and rubbery.

How to Make Soft, Tender Banana Bran Muffins: An Easy Guide

Let’s get baking! These muffins are a breeze to make, and the smell of bananas and chocolate chips will fill your kitchen.

Prep Your Ingredients and Tools

First things first. Get all your ingredients measured and tools ready. It makes everything smoother.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, wheat bran, sugar, baking soda, baking powder, and salt. It’s all about getting these basics mixed well.

Whisking flour and dry ingredients in a bowl.

Combine the Wet Ingredients

In a separate bowl, blend the mashed banana, vegetable oil, eggs, and buttermilk. This mix is what gives the muffins their moist texture.

Fold in the Extras

Now, gently fold the wet mix into the dry ingredients. If you’re adding chocolate chips or nuts, now’s the time. Be gentle to keep the muffins light.

Bake to Perfection

Scoop the batter into your muffin tins and bake. Watch as they rise and turn golden. Those optional banana slices on top? They’ll look and taste fantastic.

You can use a toothpick to check doneness, or pull out your meat thermometer to eliminate any guesswork. They’re done when they reach an internal temperature of 190ºF.

Make Ahead and Storage

Getting ahead of the game with these muffins is easy. Here’s how you can keep them fresh and tasty.

  • Make ahead: Bake your muffins a day in advance. They’re just as good the next day.
  • Room temperature storage: Keep them in an airtight container. They’ll last for up to 3 days.
  • Don’t refrigerate: If you want them to last longer, freeze them. The fridge makes them go stale faster than room temperature.
  • Freezing is an option: Freeze in a single layer, then transfer to a bag. They can last up to 3 months.
  • Reheating: A quick zap in the microwave will bring back that just-baked warmth.

More Delicious Banana Recipes to Try

3-Ingredient Banana Pancake Recipe

Other Fan-Favorite Muffin Recipes

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5 from 1 vote

Beautifully Moist Banana Bran Muffins Recipe

Make perfectly moist banana bran muffins with just 2 bowls and a few minutes. These healthy muffins stay soft for days!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 16


  • 2 cups all-purpose flour
  • 1 cup natural wheat bran
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ cups mashed very ripe bananas (about 3-4 medium)
  • ½ cup vegetable oil
  • 2 eggs lightly beaten
  • 1 cup buttermilk
  • ½ cup chocolate chips optional
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  • Preheat your oven to 375ºF and line 2 muffin pans with paper liners (or spray with nonstick spray).
  • In a large bowl, whisk together the flour, wheat bran, sugar, baking soda, baking powder, and salt in a large bowl. This mixture will form the dry base of your muffins.
  • In a separate bowl, mix the mashed banana, vegetable oil, eggs, and buttermilk until well combined. This is your wet mix.
  • Gently combine the wet and dry ingredients, stirring just enough to combine. Fold in the chocolate chips (if using) when the batter still has floury streaks. Remember, overmixing can make the muffins tough.
  • Spoon the batter into prepared muffin tins, filling each about 3/4 full. Bake for 20 minutes, or until the tops are bouncy when lightly pressed, a toothpick inserted into the center comes out clean, and/or the internal temperature reads 190ºF.


Variations: Feel free to swap out the chocolate chips for nuts or dried fruit.
Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Serving Suggestion: Enjoy these muffins warm, with a dollop of butter or a smear of cream cheese for an extra indulgent treat.


Calories: 227kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 22mg | Sodium: 193mg | Potassium: 141mg | Fiber: 4g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Brenda says:

    5 stars
    Yummy healthy treat and easy to make vegan. I replaced eggs with two flax eggs and replaced buttermilk with plant milk with 1 tsp of vinegar.

  2. Jocelyn Bouwmeester says:

    I made these with a few substitutions and I’ve been told they are the best muffin I’ve ever made. Thanks for the inspiration!

    I used 1 cup of whole wheat flour and one cup of regular, subbed unsweetened apple sauce for most of the oil, added 1/2tsp of cinnamon and 1tsp of vanilla extract. And I used frozen blueberries instead of chocolate chips.

  3. Diana says:

    The bananas on top make them so much cuter! I love your photography.