Super Chunk Banana Bran Muffins.
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Super Chunk Banana Bran Muffins

Yield: 10 - 12 muffins
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Sweet chunks of banana, toasty walnuts, and plump raisins pack flavor and texture into these healthy bran muffins. Buttermilk, Greek yogurt, orange zest, and molasses add extra moisture and layers of flavor. Perfect for a tasty, satisfying breakfast or snack.


  • 1 cup wheat bran
  • 1 cup buttermilk*
  • 2 tablespoons unsalted butter — at room temperature
  • 1/4 cup non-fat plain Greek yogurt
  • 1/4 cup light brown sugar — lightly packed
  • 2 large eggs — at room temperature
  • 1/4 cup unsulphured molasses — plus 2 tablespoons
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup banana, — cut into 1/2 pieces (about 1 banana)
  • 3/4 cup chopped walnuts — (toasted)
  • 3/4 cup raisins


  1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and set aside (or line with paper cups)
  2. In a small bowl, combine the bran and buttermilk and set aside. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and sugar for about 3 minutes, until light and fluffy. Mix in the Greek yogurt and cream 2 additional minutes.
  3. With the mixer on low, add the eggs, one at a time. Add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
  4. In a separate bowl, sift together the all purpose flour, whole wheat flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter, just until combined. With a rubber spatula, fold in the bananas, walnuts, and raisins.
  5. Fill the muffin cups to the top and bake for 25 to 30 minutes, until a toothpick comes out clean.

Recipe Notes

*Ingredient Note: If you don't have buttermilk, simply combine 1 cup regular milk and 1 tablespoon white vinegar or lemon juice. Stir, set aside 5 minutes, then use as directed. Store muffins for up to four days, following my How to Store Muffins and Other Quick Breads or tightly wrap individually in two layers of plastic and freeze for up to two months.
Course: Breakfast
Cuisine: American
Keyword: Healthy Muffin Recipe, Super Chunk Banana Bran Muffins

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