Chocolate Chip Banana Bran Muffins
Yields: 10 muffins
These bran muffins are some of the moistest you’ll ever eat! They’re lightly sweetened with honey and full of chocolate chips. Store any leftovers in zip-topped bags at room temperature for up to 4 days.
  • 1 ½ cup (180g) oat bran (measured correctly)
  • ⅓ cup (80mL) skim milk
  • ¾ cup (200g) mashed banana (about 2 medium)
  • 1 ½ tsp (8mL) vanilla extract
  • 1 cup (120g) whole wheat flour (measured correctly)
  • 1 ½ (4g) tsp baking powder
  • ½ tsp (1g) baking soda
  • 1 tsp (3) ground cinnamon
  • ¼ tsp (2g) salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted
  • ¼ cup (60mL) honey
  • ¼ cup (60mL) molasses
  • 3 tbsp (42g) miniature chocolate chips
  1. Preheat the oven to 350°F, and lightly coat 10 muffin cups with nonstick cooking spray.
  2. In a medium bowl, stir together the oat bran, milk, banana, and vanilla extract. Let it sit for at least 10 minutes.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the melted butter, honey, and molasses until thoroughly combined. When the oat bran mixture is ready, stir it into the butter mixture. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of chocolate chips.
  4. Divide the batter between the prepared muffin cups, and lightly press the remaining chocolate chips into the tops of the batter. Bake at 350°F for 19-21 minutes, or until the tops are just barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes: Use the most speckled bananas you can find! If your bananas are more yellow than brown, add an additional 1-2 tablespoons of honey for sweeter muffins.

Soak the oat bran before measuring and mixing together the remaining ingredients. By the time you finish with those, the oat bran will be soft and ready to use.

For a gluten-free version, use certified gluten-free oat bran and the following gluten-free flour blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum.

For a vegan version, use coconut oil, substitute your favorite non-dairy milk in place of the nonfat milk, and use maple syrup or agave in place of the honey.

{vegan, gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at