Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.
Grease your muffin tin with a little coconut oil or line it with muffin liners for easy removal.
In a large mixing bowl, combine the white whole-wheat flour, baking powder, baking soda, salt, and cinnamon. Whisk until well blended.
In a separate medium bowl, mash the ripe bananas until smooth. Add the whipped eggs, Greek yogurt, molasses, vanilla extract, and melted coconut oil. Mix until fully combined.
Stir in the wheat bran into the wet mixture until evenly distributed.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Gently fold in the walnut pieces, ensuring they are evenly dispersed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer to a cooling rack to cool completely. Enjoy your Banana-Walnut Bran Muffins warm or at room temperature!
