Feb 19, 2013, Updated Mar 19, 2024
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.
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. 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
Moist Banana Bread 3-Ingredient Banana Pancakes Easy Banana Ice Cream Recipe Moist Banana Zucchini Bread Peanut Butter Banana Bites
Other Fan-Favorite Muffin Recipes
Lemon Blueberry Muffins with Sour Cream Super Tender Apple Muffins Healthy Rhubarb Muffins with Greek Yogurt Fresh Apricot Muffins Moist Pumpkin Zucchini Muffins Moist Blueberry Bran Muffins
