The Best Blueberry Banana Bran Muffins EVER

The Best Blueberry Banana Bran Muffins

Do you have a favorite healthy recipe masquerading as something indulgent? I have plenty of indulgent treats masquerading as healthy but very few that taste decadent but won’t wreck your diet. These Blueberry Banana Bran Muffins are just that: crazy delicious but packed with fruit and fiber. I am really into faux-indulgent these days.

The Best Blueberry Banana Bran Muffins

Who am I kidding?! Have you seen my last several posts? (These. Oh, and these? And let’s not forget the Chicken Pot Pie!) I am into faux-indulgent for the next two weeks until the “Big Day”, which I like to think of as the day when the Wedding Fairy will fly away! (And as the day when I’ll marry the love of my life and best friend)

The Best Blueberry Banana Bran Muffins

Good bran muffin recipes come and go but these Banana Blueberry Bran Muffins have stood the test of time. I have been making and improving upon them for the past four years. Very seldom does one try a bran muffin and say, “Holy cow that is ridiculously delicious!”

The Best Blueberry Banana Bran Muffins

These muffins are packed with healthy wheat bran, oat bran, whole wheat flour, flax seed meal, bananas, and blueberries! They are so moist they melt in your mouth. Every time I make them my fiancé asks, with a mouthful of crumbs, “Are these bad for us?” Because they are that good!

The Best Blueberry Banana Bran Muffins

I put them in the freezer to thaw as needed so that they last longer, but it’s hardly necessary because they stay moist for days in a plastic, zip top bag and they honestly don’t last that long.

You know those muffins and breads that only get better the blacker and riper your bananas? This isn’t one of those recipes. I think it is best when the bananas have just started to spot brown and the skin is thin and they are fragrant but not pungent. You know what I mean!

The Best Blueberry Banana Bran Muffins

So grab that left over buttermilk and whip up a double batch of these Blueberry Banana Bran Muffins right now. After one bite you are going to wonder where these have been all your life, and why every other bran muffin now tastes dry and unsatisfying.

The Best Blueberry Banana Bran Muffins EVER

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12

Calories per serving: 170

The Best Blueberry Banana Bran Muffins EVER

These Blueberry Banana Bran Muffins are so moist they melt in your mouth and are packed with healthy ingredients like wheat and oat bran and flax seed meal!


  • 1 egg
  • 2/3 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 cup + 2 tablespoons buttermilk
  • 2 ripe large bananas, mashed
  • ½ teaspoon vanilla extract
  • ¾ cup whole wheat flour
  • 1 ½ cups wheat bran
  • ½ cup oat bran
  • 2 tablespoons ground flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 cup fresh or frozen blueberries


  1. Preheat the oven to 400° and either grease 12 muffin cups or line with liners. They are even more moist when you use muffin liners.
  2. Mix buttermilk and wheat bran and set aside to soak. In another medium bowl mix together all the remaining dry ingredients.
  3. In a large bowl add egg, sugar, oil, banana and vanilla and mix until well combined. Gently stir the dry mixture and buttermilk mixture into the egg mixture and mix until just combine and a few lumps remain. Fold in the blueberries being careful not to over mix.
  4. Pour into prepared muffin cups and bake for 20 minutes or until a toothpick comes out a few crumbs clinging to it. Cool 5 minutes in tins and then turn out onto rack to cool completely.

Adapted from

The Best Blueberry Banana Bran Muffins


    • AmericanCooking22 says

      We have all had that problem!! I promise you that these will not be dry. If they are, I’ll mail you a batch to make up for it! 🙂

  1. says

    What a delicious and healthy breakfast treat! Love making muffins because my kids will hardly ever sit down and eat before they go to school. Muffins are the perfect on the go breakfast!

  2. Ashley says

    Hello! I so want to try these today they look awesome, but I have no oat bran! Is there something I could replace it with? Also how do you think fresh cranberries would substitute for the blueberries!?

    • AmericanCooking22 says

      Hi Ashley! I have made them before using all wheat bran and they were just as delicious! The fresh blueberries do add a little moisture so I would add a little bit more banana if you have some. If not, I wouldn’t worry too much! Let me know how they turn out!!

  3. Renee says

    I can not wait to bake these up for my toddler and husband. I would like to make them into mini muffins. Would I need to alter the temperature and baking time?

    • AmericanCooking22 says

      Hi Renee! What a great idea! You won’t need to alter the baking temperature but you will absolutely need to reduce the cook time. There are several different sizes that people call “mini”, so I’m not really sure how long to tell you. I would start checking after 5 minutes through the oven door and then open it after they have risen to check with a toothpick inserted into the center. The recipe when made with frozen blueberries does take slightly longer to bake than when made with fresh! Enjoy!

  4. Jennifer says

    Great recipe – blue berries and bananas provide the perfect texture and moisture – will make again!

    Thanks for sharing the recipe 🙂

  5. Emily says

    I just wanted to say thank you for the recipe! I’ve made these muffins many times now and they always turn out great. Now that berries are back in season, I make them weekly and they always all disappear. It’s so easy and soooo good and even good for you.

    My husband is lactose intolerant so I use lactose-free milk (just 1 cup) instead of buttermilk and it still turns out great.

    • Lindsey says

      Thank you so much, Emily for stopping back by to tell me! Aren’t they so easy and they come out perfectly every time! I have some blueberries in my fridge, which I bought on impulse, and now I know exactly what I should make with them. That is great to know they still work with lactose-free milk! Your comment made my day!

  6. Allison Long says

    These turned out so good! I used 2/3 coconut palm sugar instead of brown sugar and they were amazing! Thank you for the recipe!


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