Maple-Glazed Banana Bran Muffins

Close-up of a maple-glazed banana walnut bran muffin with a high domed top, baked in a pale blue liner and topped with chopped walnuts.

5 from 2 votes

Looking for a moist, bakery-style bran muffin that’s both wholesome and delicious? These maple-glazed banana walnut bran muffins are easy to make, incredibly versatile, and finished with a simple maple butter glaze you won’t want to skip.

Prep Time25

Cook Time15

Total Time40

Course: Breakfast, Brunch, Muffins, Snacks

Cuisine: American

Keyword: banana bran muffins, banana walnut bran muffins, maple glazed bran muffins, healthy bran muffins, moist banana bran muffins, whole wheat bran muffins, high fiber muffins

Servings:

Calories: 215kcal

Author: Chris Scheuer

Ingredients

For the topping:

⅔ cup chopped walnuts
1 medium ripe (but not overly ripe) banana diced small (¼-inch)
1 tablespoon maple syrup

For the muffins:

½ cup mild-flavored oil I use avocado oil but any neutral-flavored oil will work
½ cup brown sugar I love using dark brown sugar but light will also work
3 large eggs
¼ cup molasses unsulphured
1 ½ cups buttermilk I like whole milk buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups wheat bran or crushed All Bran cereal
1 cup whole wheat flour or white whole wheat flour
⅔ cup all-purpose flour
1 medium ripe (but not overly ripe) banana diced small (¼-inch)

For the glaze:

1 tablespoon maple syrup
1 tablespoon butter

US Customary - Metric

Instructions

For the prep:

Spray 18-cup muffin cups with non-stick cooking spray. Or spray 12 muffin cups and a small, 4x6-inch bread pan with baking spray. (See Café Tips above in the post for different pan options.) Set aside.
Preheat the oven to 400˚F.

For the topping:

Combine the walnuts, diced banana (if serving the same day - if not, add the second diced banana to the muffin batter) and maple syrup in a medium-sized bowl. Stir gently to combine. Set aside. ⅔ cup chopped walnuts, 1 medium ripe (but not overly ripe) banana, 1 tablespoon maple syrup

For the muffins:

Whisk together oil, sugar, and eggs in a large bowl until well blended. Add the molasses and buttermilk. Stir to combine. ½ cup mild-flavored oil, ½ cup brown sugar, 3 large eggs, ¼ cup molasses, 1 ½ cups buttermilk
Add the baking soda, baking powder, and salt, and stir until thoroughly combined. 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
Sprinkle bran, whole wheat flour and all-purpose flour over the top. Stir just until all of the flour mixture is incorporated (do not overmix). 2 cups wheat bran, 1 cup whole wheat flour, ⅔ cup all-purpose flour
Add the diced bananas and stir gently to evenly distribute. 1 medium ripe (but not overly ripe) banana
Using a large scoop, portion the batter into the prepared pans, filling to within a half inch of the top.
Add a heaping tablespoon of the prepared banana walnut topping mixture to each scoop of batter, spreading a bit with your fingers to evenly distribute.
Bake for 12-15 minutes until firm to touch and a tester comes out clean.
Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.

For the maple glaze:

While the muffins are cooling in the pan, place the butter and maple syrup in a microwave-safe bowl or measuring cup and microwave on high power until the butter is melted. Stir well to combine. 1 tablespoon maple syrup, 1 tablespoon butter
Brush mixture over the top surface of warm muffins. Allow the muffins to cool completely (the glaze will set) before storing in an airtight container.

Notes

Nutritional information: the nutritional information does include the walnut/banana topping.

Banana in the topping: The diced banana in the topping is optional. If serving the muffins the same day, adding it to the topping adds extra freshness. For longer storage, stir the diced banana into the batter along with the other banana.

Baking options: This batter can be baked as 18 muffins, 12 muffins plus one small loaf, or four small loaves..

Short on time: Instead of spooning the walnuts on top, you can stir them directly into the batter for a quicker prep.

Ingredient substitution: If wheat bran is hard to find, crushed All-Bran cereal works beautifully as a substitute. Freezer-friendly: These muffins freeze well for up to 2 months. For best results, freeze unglazed and brush with freshly melted maple butter after reheating.

Nutrition