High-Fiber Banana Oat Bran Muffins You’ll Brag About: Bakery-Soft, Gut-Happy, and Zero Regret

You want a breakfast that hits like a triple espresso without the jitters? These High-Fiber Banana Oat Bran Muffins are the move—sweet, hearty, and unapologetically good for you. They don’t taste “healthy,” they just taste good—like banana bread’s cooler, fitter cousin.

Bake a batch, own your mornings, and stop pretending those sugary coffee-shop muffins are doing you any favors. Oh, and these freeze like champs, so future you will send a thank-you note.

Why This Recipe Works

Bananas bring natural sweetness and moisture, reducing added sugar and fat while keeping the crumb soft. Oat bran is the fiber MVP: it’s rich in soluble fiber, helps satiety, and gives the muffins structure without being heavy. Greek yogurt adds protein and tenderness, balancing the bran so you don’t end up with dry, sad muffins.

A touch of cinnamon and vanilla rounds out the flavor, while baking powder + baking soda ensure a lofty rise.

The result? A muffin that’s hearty but not dense, slightly nutty, banana-forward, and perfectly portable. Think “nutritious pantry staple,” not “diet food.” Your gut will be happy; your taste buds won’t feel cheated.

Shopping List – Ingredients

• 1 cup mashed ripe bananas (about 2–3 bananas, spotted is best)
• 3/4 cup plain Greek yogurt (2% or whole for best texture)
• 1/3 cup maple syrup or honey
• 1/4 cup neutral oil (avocado, canola, or light olive oil)
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups oat bran
• 3/4 cup old-fashioned rolled oats (plus extra for topping, optional)
• 1 cup white whole wheat flour (or half all-purpose, half whole wheat)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins or mini chocolate chips, 2 tablespoons flaxseed or chia seeds

Let’s Get Cooking – Instructions

1. Prep your gear. Preheat oven to 350°F (175°C).

   Line a 12-cup muffin tin with liners or lightly grease.

2. Hydrate the oats. In a small bowl, mix rolled oats with 1/4 cup warm water and let sit 5 minutes. This softens them so they bake tender, not tough.
3. Whisk the wet team. In a large bowl, whisk mashed bananas, Greek yogurt, maple syrup, oil, eggs, and vanilla until smooth.
4. Combine the dry team. In another bowl, stir together oat bran, flour, baking powder, baking soda, salt, and cinnamon.
5. Bring it together. Add dry ingredients to wet. Fold gently with a spatula until a few streaks remain.

   Fold in hydrated oats and any add-ins. Do not overmix.

6. Portion like a pro. Divide batter evenly among cups (they’ll be quite full). Sprinkle tops with a few oats or nuts if you’re feeling fancy.
7. Bake to glory. Bake 18–22 minutes, until domed and golden, and a toothpick comes out with a few moist crumbs.
8. Cool correctly. Let muffins cool in the pan 5 minutes, then transfer to a rack.

   Warm is amazing; scalding is not.

9. Optional glaze flex. For subtle shine, brush warm tops with a teaspoon of warmed honey. Totally extra, totally good.

Preservation Guide

• Room temp: Store in an airtight container up to 3 days. Place a paper towel underneath to absorb moisture.
• Fridge: Up to 6 days.

  Rewarm in the microwave for 10–15 seconds to revive softness.

• Freeze: Wrap individually and freeze up to 3 months. Thaw overnight or zap for 25–35 seconds. Batch-cook now, thank yourself later.
• Meal prep tip: Freeze in packs of two for grab-and-go breakfasts.

What’s Great About This

• High fiber without cardboard vibes. Oat bran and oats deliver soluble and insoluble fiber for satiety and steady energy.
• Refined-sugar-light. Sweetened mostly with bananas and a modest amount of maple or honey.
• Macro-friendly. Greek yogurt bumps protein; bananas bring potassium and prebiotics.
• Customizable. Nuts for crunch, raisins for chew, chocolate for “I deserve this.” Pick your adventure.
• Weekday-proof. Make once, eat all week.

  This is peak efficient adulting, IMO.

Common Mistakes to Avoid

• Using underripe bananas. Green or just-yellow bananas lack sweetness and moisture. You want plenty of brown spots.
• Overmixing the batter. Stir until just combined. Overmixing = tough, gummy muffins.

  Nobody wants that.

• Skipping the oat hydration. Dry oats can pull moisture from the batter during baking, leaving a drier crumb.
• Wrong flour swap. All whole wheat pastry flour can make them too delicate; 50/50 with AP or white whole wheat keeps structure.
• Overbaking. These go from perfect to dry fast. Start checking at 18 minutes and trust the moist-crumb test.

Alternatives

• Dairy-free: Use a thick unsweetened coconut yogurt and swap oil for melted coconut oil or more neutral oil.
• Egg-free: Replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rest 10 minutes). Texture will be slightly denser but still great.
• Gluten-free: Use a certified GF oat bran (or finely ground GF oats) and a 1:1 GF baking blend.

  Add 1 extra tablespoon yogurt if batter seems thick.

• No added sweetener: Skip maple/honey and add one extra very ripe banana. Less sweet, more breakfast-y.
• Protein boost: Replace 1/4 cup flour with unflavored or vanilla whey or plant protein. If using whey, add 1–2 tablespoons extra yogurt to maintain moisture.
• Spice route: Add nutmeg, cardamom, or pumpkin spice.

  Live a little.

FAQ

Can I make these without oat bran?

Yes. Sub oat bran with finely ground oats (pulse rolled oats in a blender). The fiber will be slightly lower, but the muffins still turn out tender and hearty.

Are these sweet enough for kids?

Most kids say yes—bananas plus a touch of maple make them naturally sweet.

If your crowd prefers sweeter, add 2–3 tablespoons brown sugar or a handful of mini chocolate chips. No judgment.

Can I use frozen bananas?

Absolutely. Thaw, drain excess liquid, and mash.

Frozen bananas are often sweeter, which is a win-win.

What oil works best?

A neutral oil like avocado or canola keeps the banana flavor front and center. Melted coconut oil works too, but adds a light coconut note—FYI, not mad about it.

How do I keep the muffins from sticking to liners?

Use high-quality parchment liners or lightly spray standard liners. Cooling 5 minutes before removing from the pan also helps release cleanly.

Can I bake this as a loaf?

Yes.

Pour into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 45–55 minutes, tenting with foil if browning too fast. Cool at least 30 minutes before slicing.

How do I add more crunch?

Top with chopped nuts, sunflower seeds, or a sprinkle of coarse turbinado sugar before baking. You’ll get crisp tops with bakery-level texture.

What’s the fiber per muffin?

Estimates vary by ingredients, but expect roughly 4–6 grams of fiber per muffin when using oat bran, rolled oats, and white whole wheat flour.

Add flax or chia to nudge it higher.

The Bottom Line

These High-Fiber Banana Oat Bran Muffins punch way above their weight: real ingredients, big flavor, and the kind of fiber that keeps you full and focused. They’re easy, freezer-friendly, and endlessly tweakable to your vibe. Bake once, conquer breakfast all week—and maybe retire those store-bought sugar bombs for good.