This easy banana bran muffins recipe makes a small batch of moist and delicious muffins. With only one tablespoon of refined sugar (in the whole batch!) they are mostly healthy and packed with whole wheat flour and bran. The perfect way to start your day on the right foot!

Over ripe bananas seem to be getting their moment in the spotlight. I'm guessing it's a multitude of things; we are all spending more time at home, some ingredients are scarce, many banana recipes are easy, and it can be challenging to make it through a batch of bananas before they over ripen. However you shake it, banana recipes are trending and I am here for it!

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Even though I create recipe after recipe of indulgent sweet treats, I actually eat a generally healthy and clean diet. Breakfast holds the title for the "most important meal of the day" and I believe it should be a meal filled with good, nutrient dense foods.
My banana oat bran muffins are still a favorite around here, but this banana bran muffins recipe makes an insanely moist small batch that is perfect when you don't want extra muffins hanging around. Plus it has the best, slightly crunchy, cinnamon sugar top!

let's make banana bran muffins!
Start by preheating your oven and preparing a muffin pan. These muffin liners are my all time favorite for both cupcakes and muffins.

Whisk together your dry ingredients. To give an extra nutritional boost and to keep these muffins on the healthy side, whole wheat flour and wheat bran make the base of the dry ingredients.
In another bowl, mix the mashed bananas, honey, egg, melted and cooled coconut oil, vanilla and milk. {this doesn't look the prettiest, so I didn't include a photo}
Then pour the wet ingredients into the dry and gently combine it all together. I like using an ice cream scoop to easily fill the prepared muffin wells. The batter will fill the liners almost to the top.

Next melt the butter and mix in brown sugar and cinnamon. Add a small dollop of the cinnamon sugar mixture to the top of each muffin. This adds a nice bit of sinfulness to the taste of the muffins, while not adding much refined sugar.
why make this a small batch banana bran muffins recipe?
In my house, we usually only eat one muffin each. While muffins freeze beautifully, a fresh muffin is always the queen! If you need more than six muffins this recipe easily doubles.

what is the best temperature for baking muffins?
This recipe starts with the oven at 425°F. The hot blast of initial heat helps create a nice, tall top on the muffins. After five minutes, you will drop the temperature to 350°F for the remaining bake time.
what is the best way to store muffins?
Place the muffins in air tight container or sealed plastic bag and store at room temperature for 1-3 days. Muffins will stay fresh in the refrigerator for up to one week if stored in an air tight container. They can also be frozen for up to three months.
As a side note, this muffin recipe comes out so insanely moist that I tested leaving the muffins out uncovered over night. They were still super soft and moist the next day!

more breakfast recipes to enjoy
- Baked Donuts with Two Glazes
- Cherry Crumble Muffins
- Healthier Chocolate Zucchini Bread
- Healthy Breakfast Cookies
- Peanut Butter Oat Banana Bread
- Whole Wheat Blueberry Oat Muffins
- Zucchini Oat Bran Chocolate Chip Muffins
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Small Batch Banana Bran Muffins. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Small Batch Banana Bran Muffins

With only one tablespoon of refined sugar (in the whole batch!) they are mostly healthy and packed with whole wheat flour and bran. The perfect way to start your day on the right foot!
Ingredients
- ¼ cup wheat bran (I like Bob’s Red Mill)
- ¾ cup whole-wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup bananas, mashed, approximately 2 small bananas
- 2 tablespoons honey (I prefer local honey)
- 1 tablespoon coconut oil, melted and slightly cooled
- ½ teaspoon pure vanilla extract
- 1 egg
- ½ cup milk
Cinnamon Topping
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
- In a large bowl, whisk together the wheat bran, whole-wheat flour, baking powder, baking soda, salt and nutmeg. Set aside. In another bowl, combine the mashed bananas, honey, cooled melted coconut oil, vanilla extract, egg and milk. Pour the wet ingredients into the dry ingredients and stir until gently combined.
- Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Stir together the melted butter, brown sugar and cinnamon and add a small dollop to the top of each muffin.
- Bake for 5 minutes at 425°F, then turn the oven down to 350°F (keeping muffins in the oven the whole time) and bake another 12-14 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further.
Notes
Muffins will stay fresh covered at room temperature for a couple days, then transfer to the refrigerator for up to one week. They also freeze well.
This recipe easily doubles to make a dozen muffins.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 361mgCarbohydrates: 33gFiber: 4gSugar: 14gProtein: 5g
The nutrition information is an estimate and may not be entirely accurate.
Kimi San Bhopal
Looks so delish
Tasia
Thank you Kimi! I hope you love them!
Christie
This is the perfect way to use those extra bananas we may have! I love the combination of banana and bran especially in a soft fluffy muffin! Thanks for sharing!
Tasia
Thank you Christie! I hope you get to try these muffins!
Katherine | Love In My Oven
Yay for small batch recipes! Sometimes you only want a few muffins, not a ton! And we could all use some more bran in our diets in this house, haha. Can't wait to try these out Tasia!
Tasia
Thanks Katherine! I think your kids are going to love them!
Letscurry
Tasia
I love how creatively thoughtful you have been with this recipe by keeping just 1 tbsp of refined sugar and by using whole wheat flour. I almost use whole meal self-rising flour in my bakes as I struggle with whole wheat flour. Now I will try with your recipe as I know you are such a fool-proof baker. Loved the bananas in these muffins.
Tasia
Thank you so much Hasin! Whole wheat flour can be tricky to bake with. I use it quite often in my muffin recipes and love how light and fluffy it comes out in this recipe!
Tiziana Olbrich
Great recipe! We have a few of ripe bananas that I have to use so your recipe Comes at the perfect time 🙂
Thanks and have a great weekend,
Tiziana
Tasia
Thank you Tiziana! I hope you love them as much as we do! Just made another batch this morning.