Chunky Banana Bran & Nuts Muffins

These are breakfast muffins with real staying power: hearty, high in fiber, and packed with chunky banana, walnuts, and raisins.

The foundation is bran soaked in buttermilk before mixing. That soak softens the bran so the muffins come out tender and moist rather than dry and sawdusty, the fate of a lot of bran muffins.

Molasses gives them a deep, almost gingerbread-like sweetness and dark color, while a little orange zest brightens the whole batch.

Instead of mashing the banana, you fold in large dice so there are soft, sweet pockets of fruit throughout, alongside crunchy walnuts.

They’re filling enough to power a morning and lean wholesome, especially with the half-whole-wheat flour option the recipe suggests.

Pro Tips

• Soak the bran in buttermilk as directed; this is the key to moist, tender bran muffins.
• Don’t overmix once the flour goes in, or they’ll turn dense.
• Fold the banana and walnuts in gently so the banana chunks stay intact.
• Fill the cups full for hearty, generous muffins.

Variations

• Use half whole wheat flour for extra fiber, as the recipe notes.
• Swap raisins for dried cranberries or chopped dates.
• Add a teaspoon of cinnamon or a handful of seeds.