1/3cupnonfat plain Greek yogurtat room temperature
1/4cupcanola oilor light olive oil
2large eggsat room temperature
2teaspoonspure vanilla extract
1/2cupadditional mix-ins of choice:dark chocolate chips, raisins, or golden raisins, or fresh or frozen blueberries (if using frozen, do not thaw first)
Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.
*We love the hearty texture of using 100% whole wheat flour, but if you'd like a slightly lighter texture, use all-purpose flour instead. Keep in mind though, bran muffins are very hearty by nature of the wheat bran itself, so if you are looking for a melt-in-your-mouth cake-like muffin, you may want to try one of these other muffins recipes instead.
TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 1 week.
TO FREEZE: Individually wrap muffins in plastic wrap, and freeze them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.