Healthy Blueberry Banana Bran Muffins
Yields: 12 muffins
These muffins are perfect for quick and healthy breakfasts or snacks, especially on busy days! They’ll keep for at least a week if stored in an airtight container in the refrigerator. To reheat, microwave individual muffins for 15-18 seconds.
  • 1 ½ cups (180g) oat bran (measured like this and gluten-free if necessary)
  • ¾ cup (195g) mashed banana (about 2 medium-large)
  • ⅔ cup (160mL) nonfat milk or non-dairy milk (see Notes!)
  • 1 tsp vanilla extract
  • 1 cup (120g) whole wheat or gluten-free* flour (measured like this)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • ¼ cup (60mL) molasses
  • 2 tbsp (30mL) pure maple syrup
  • 1 ½ cups (210g) fresh blueberries, divided
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
  2. In a medium bowl, stir together the oat bran, mashed banana, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
  3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil and egg white. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in 1 ¼ cups of blueberries.
  4. Evenly divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 22-24 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Notes: For the gluten-free flour, use the following 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 blends should also work, as long as they are measured like this.

Any milk (including non-dairy) may be substituted for the nonfat milk.

Honey or agave may be substituted for the maple syrup. Do not substitute pancake syrup because it will not produce the same taste or texture. Do not substitute anything for the molasses; it’s required to produce the iconic bran muffin flavor.

Frozen blueberries may be substituted for the fresh. The baking time may increase slightly.

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