Healthy 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. 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, maple syrup, 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! Ones that are almost purely brown or black are the best. If your bananas are more yellow than brown, add an additional 1-2 tablespoons of honey for sweeter muffins. Measure the bananas by grams or cups. Not all "medium" bananas are the exact same size!

Any milk may be substituted for the unsweetened vanilla almond milk.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.

It’s extremely important to measure both the oat bran and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your muffins dry, instead of supremely moist and soft.

Honey or agave may be substituted in place of the pure maple syrup.

This is the molasses that I use. I don't recommend substituting blackstrap molasses! It's much more bitter in flavor. I also don't recommend substituting for the molasses, if at all possible, because it's what gives bran muffins their iconic flavor.

Soaking the oat bran before measuring and mixing together the remaining ingredients in Step 1 ensures that the oat bran will be soft and ready to use. It's my trick for the best supremely moist bran muffins!

GLUTEN-FREE VERSION: 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. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

DAIRY-FREE, EGG-FREE + VEGAN VERSION: Use the coconut oil option and vegan-friendly miniature chocolate chips (these are my favorite!).

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