Small Batch Banana Bran Muffins

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!