By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

Patsy Jamieson
Source: EatingWell Magazine, Winter 2004


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.

  • Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.


Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

200 calories; protein 4.8g 10% DV; carbohydrates 34.1g 11% DV; exchange other carbs 2.5; dietary fiber 3.9g 16% DV; sugars 15.4g; fat 6.2g 10% DV; saturated fat 0.8g 4% DV; cholesterol 31.8mg 11% DV; vitamin a iu 69IU 1% DV; vitamin c 1.9mg 3% DV; folate 40mcg 10% DV; calcium 82.6mg 8% DV; iron 1.6mg 9% DV; magnesium 54.9mg 20% DV; potassium 232mg 7% DV; sodium 216.6mg 9% DV; thiamin 0.2mg 15% DV; added sugar 11g.

Reviews (97)

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100 Ratings
  • 5 star values: 85
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These muffins are tops! Substituted buttermilk for almond milk; substituted vanilla extract for almond extract. Added 1/2 cup of shredded coconut. Used safflower oil instead of canola; used soy flour instead of all purpose flour. The bananas walnuts and chocolate chips make these muffins taste like a naughty treat. But the whole wheat flour and wheat bran provides a healthier alternative to regular muffins. These are my go to muffins when I get a craving for a sweet snack. Pros: Moist substantial hearty and delicious Cons: None Read More
Rating: 5 stars
This muffin recipe is a keeper! Easy to make and filling. I omitted the chocolate chips and added golden raisins and a handful of pecan pieces. Also as someone else previously mentioned here added in some shredded coconut. Delicious! - Kim Read More
Rating: 5 stars
I've been searching for a healthier banana-muffin recipe. This fits the bill but I don't like them much. They taste healthy--& I don't mean that in a good way. However my young daughter adores them and takes them to school nearly every day. (I freeze them & take one out the night before.) They have very minimal banana flavor so I add an extra one which helps. I also think they would be much improved by the chips (which I've never used) and nuts (I can't send anything with nuts to school). Just OK but my daughter loves them Read More
Rating: 5 stars
Very Good! I didn't have any wheat bran so I used oat bran instead. Read More
Rating: 5 stars
I have been making this recipe every week for over a year. We've been following the principles of Dr. Oz's You: On a Diet for a year and a half and these muffins are a nice addition to our daily luncheon salad. The bran helps us stay satisfied through the afternoon. I skip the chocolate chips; the recipe is tasty without them. I also use a very heaping teaspoon of cinnamon and a little less than a cup of bananas. I keep a supply of these muffins in the freezer and when I'm too busy to bake we grab a muffin from the freezer in the morning and it's ready to be eaten with a steaming cup of coffee by early afternoon. Yum! Read More
Rating: 5 stars
I made them without chocolate chips and they were still very good. Ivona Zagreb Cr Read More
Rating: 4 stars
Easy to make to your liking! I made these with wholemeal self raising flour instead of putting in the baking soda and baking powder. I used coconut crunch instead of bran and coconut oil instead of canola. I also put in a couple of teaspoons of almond butter instead of the walnuts (my partner doesn't like walnuts and I'm not a huge fan of whole nuts in muffins). they turned out delicious. I mixed some cocao nibs into half the batter for a healthier alternative to chocolate chips. I will definitely be making these again! Pros: Moist wholesome source of fibre Tasty Read More
Rating: 5 stars
Love this Recipe used Splenda and and FiberOne cereal I love this recipe a few adjustments Used 1 c fiber one cereal substituted splenda for Sugar. I had 3 med bananas Used Russell Stover dark chcoalate bar( 4 squares) and chop and toast walnuts and 1/4 c flax. More diabetic friendly. Let batter sit 15 minutes before filling muffin tin better structure aandrises better. Pros: Works well in high altitude with High altitude flour. great consistency Read More
Rating: 5 stars
Great recipe! Haven't tried choc chips but have added blueberries & walnuts. Make often. Delish! Read More