Healthy Blueberry Banana Bran Muffins

 
Throughout my childhood, my mom baked fairly infrequently. She pulled out her large metal mixing bowl and the bag of chocolate chips about once a month, at most, to make a batch of cookies to send to school in our lunch boxes as a sweet treat, but most of the time, we found store-bought chocolate cupcakes or oatmeal creme pies instead.  

Yet one particular week after she bought an extra bunch of bananas at the grocery store, we heard the oven come to life and Mom rummaging around in the kitchen cabinets to set out the flour bin, sugar, and salt. My brother and I continued to play with our stuffed animals in the other room, but half an hour later, we stood up and followed our noses to find the source of the sweet aromas filling the house.
 

 
We walked in right as Mom reached into the oven, carefully slid out two trays of muffins, and set them on top of the stove. When we inquired what she had baked, Mom replied, “Your dad’s special banana muffin recipe from graduate school! Would you like to try one once they’ve cooled?”

Although my brother quickly shook his head and returned to the teddy bears, I lingered in the kitchen, debating my answer. Back then, the only muffins I ate were lemon poppy seed because they didn’t contain anything like blueberries or nuts—and I really disliked “big bits” in my baked treats! But when Mom reassured me that those homemade muffins had no “big bits” and the bananas were completely mashed, not sliced or whole, I agreed to a taste.

A few minutes later, she broke one open and handed me a piece. I nibbled off a few crumbs, about the size of a mouse’s bite, and swallowed. Then immediately popped the rest into my mouth and asked if I could eat the rest. Those muffins were good—full of sweet fruity flavor and a hint of cozy spices—and I started to request them whenever I spotted bananas on the counter!
 

 
So when I found a few speckly bananas on my own kitchen counter last week, I knew exactly what I wanted to make… Although I baked a much healthier recipe than the one Mom followed during my childhood: these Healthy Blueberry Banana Bran Muffins! (And yes, I’m completely fine with “big bits” like fresh berries in my baked goodies now!) They have the same irresistible flavors and perfectly tender texture, and they’re great for busy mornings or quick on-the-go snacks!
 

 
So let’s talk a little bit about how to get that perfectly tender texture! People often think of bran muffins as being dry, but these are the exact opposite—thanks to my secret trick! Which is… You’ll soak the oat bran in a mixture of mashed banana, milk, and vanilla for at least 10 minutes before adding it to the other ingredients.

This step softens the oat bran, just like how all of my overnight oat recipes work, and allows the oat bran to soak up the moisture in the milk and banana. By doing this before adding it to the other ingredients, the oat bran won’t soak up the rest of the moisture in the batter (aka what happens when bran muffins turn out dry). Pretty neat, right?
 

 
Because the oat bran can soak up so much moisture, it’s really important to measure the oat bran correctly, using either the spoon and level method or a kitchen scale. I highly recommend the latter! This is the inexpensive one that I own, and I use it every day. It’s my favorite kitchen appliance—and the best $20 I’ve ever spent!

Note: This is the oat bran that I typically use. If you need gluten-free oat bran, I love this one.
 

 
To sweeten the muffins, you’ll use a combination of pure maple syrup and molasses. Be sure to use the good stuff when it comes to maple syrup! The only ingredient on the label should be “maple syrup,” and it’s generally sold in thin glass bottles or squat plastic jugs at the grocery store. (I’ve also bought it online!)

The molasses is what gives bran muffins their iconic warm, cozy flavor, so don’t skip or substitute for it! No other ingredient will come close to imitating its rich taste. Molasses is very inexpensive, shelf-stable, and keeps for ages. You can generally find it either on the baking aisle or near the maple syrup at the grocery store.

I used fresh blueberries in these muffins since the grocery store put pints of them on sale last week. However, frozen ones would work just fine too! The baking time may increase slightly if you use frozen, so keep an eye on the muffins while in the oven. And don’t forget to save a few berries to press into the tops of the batter for a pretty presentation!
 

 
Ready to bake your own? And when you do, remember to snap a picture and share it on Instagram using #amyshealthybaking. I’d love to see your muffins!

View Nutrition Information + Weight Watchers Points
 
You may also like Amy’s other recipes…
♡   Chocolate Chip Banana Bran Muffins
♡   Blueberry Buttermilk Bran Muffins
♡   Chocolate Chip Strawberry Bran Muffins
♡   Carrot Cake Bran Muffins
♡   Chocolate Chip Pumpkin Bran Muffins
♡   Apple Gingerbread Bran Muffins