Step 1

Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.

Step 2

Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.

Step 3

In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.

Step 4

In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.

Step 5

Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.

Step 6

Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.

Step 7

Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).

Step 8

Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.