Cozy Bran Muffins with Prunes & Walnuts

There’s something so comforting about pulling a batch of warm, homemade muffins out of the oven—especially when they’re packed with brain-boosting, gut-friendly ingredients. These high-protein bran muffins are naturally sweetened with bananas and rehydrated prunes, loaded with fiber from oats and wheat bran, and packed with healthy fats and protein from walnuts and chia seeds. I love these muffins because they are moist, lightly sweet, and satisfying without relying on refined sugar. The prunes add a deep, caramel-like sweetness, while the bananas keep everything soft and tender. And thanks to the Greek yogurt, eggs, and nuts, these muffins are high in protein. They’re perfect for meal prep, a grab-and-go breakfast, or a nourishing snack with a cozy cup of tea. I ended up baking mine for 24 minutes to get that perfect balance of moist and structured, so I’d recommend checking them at 20 minutes and baking up to 24 minutes if needed.

Ingredients

Instructions

1. Use ~10 large prunes (~3/4 cup when mashed).
2. Place prunes in a small bowl and cover with warm water (~¼ cup water).
3. Let them soak for 10 minutes to soften.
4. Drain excess water and mash with a fork (or chop finely).
5. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly spray / brush with olive oil to prevent sticking.
6. Mix dry ingredients in a large bowl: wheat bran, oats, baking powder, baking soda, cinnamon, salt.
7. Mix wet ingredients in another bowl: mashed bananas, mashed prunes, Greek yogurt, eggs, olive oil, maple syrup, and vanilla.
8. Combine wet & dry ingredients and stir until everything is moistened—don’t overmix!
9. Fold in walnuts & chia seeds.
10. Scoop into 12 muffin tins.
11. Bake for 20-24 minutes or until a toothpick comes out clean.
12. Cool for 5 minutes before removing from tin.