Banana Bran Muffins

These Lighter 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 reliable straightforward breakfast or lighter snack!

Is there anything better than a warm banana muffin fresh from the oven? These Lighter Banana Bran Muffins are soft, fluffy and have the reliable 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 straightforward to make in one bowl, freezer-friendly and reliable for meal prep, school lunches or a quick grab-and-go breakfast.

What goes in

• 1 1/4 cups oat flour
• 1 cup oat bran
• 1/4 cup cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup mashed ripe banana, about 2 medium bananas
• 2 eggs
• 1/3 cup coconut oil, melted and slightly cooled
• 1/4 cup milk of choice
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract

How it comes together

1. Preheat oven to 325 degrees F and generously coat a 12-cup muffin pan with nonstick cooking spray or line with paper liners.
2. In a large mixing bowl, whisk together the oat flour, oat bran, cane sugar, baking soda, cinnamon and salt.
3. In a separate bowl, whisk together the mashed banana, eggs, maple syrup, milk, melted coconut oil and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined, being careful not to overmix. Fold in any desired mix-ins, such as chocolate chips or chopped nuts.
5. Divide the batter evenly among the 12 muffin cups, filling each almost to the top.
6. Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Keep in mind

To Store: Store cooled muffins in an airtight container at room temperature for 3 to 4 days or refrigerate for up to one week. To Freeze: Once completely cooled, wrap muffins individually or store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.