Beautifully Moist Banana Bran Muffins Recipe

5 from 4 votes

Make perfectly moist banana bran muffins with just 2 bowls and a few minutes. These healthy muffins stay soft for days!

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: Banana Bran Muffin Recipe, Banana Bran Muffins, Bran Muffin with Banana

Servings:

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.