Place an oven rack in the middle of the oven and heat to 375°F (190C). Grease a standard size muffin pan or line the cups with paper cups.
Combine the wheat bran, oat bran, whole-wheat flour, baking soda, baking powder, and salt in a large bowl and set aside.
Combine the eggs, milk, yoghurt, canola oil, molasses, mashed bananas and honey in a small bowl and mix well.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Make sure last ingredient added is blueberries.
Generously fill the muffin cups with batter. Bake until a toothpick inserted in the center comes out clean – about 25 minutes. Cool the muffins in the pan for 10-15 minutes, then carefully remove them and serve warm. Or let them cool on a wire rack.
Makes 12-14 large and very moist muffins.
Kindly shared by Kim Reilly of Dunedin.