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1. Preheat oven to 400°F. Coat 12 muffin cups
with cooking spray.
2. Whisk eggs and brown sugar in a medium bowl
until smooth. Whisk in bananas, buttermilk,
wheat bran, oil and vanilla.
3. Whisk whole-wheat flour, all-purpose flour,
baking powder, baking soda, cinnamon and salt
in a large bowl. Make a well in the dry
ingredients; add the wet ingredients and stir
with a rubber spatula until just combined. Stir
in chocolate chips, if using. Scoop the batter
into the prepared muffin cups (they’ll be quite
full). Sprinkle with walnuts, if using.
4. Bake the muffins until the tops are golden
brown and spring back when touched lightly, 15
to 25 minutes. Let cool in the pan for 5
minutes. Loosen edges and turn muffins out onto
a wire rack to cool slightly before serving.
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