Preheat the oven

Set the oven to 350°F (175°C).

Toast the wheat bran

Evenly spread the wheat bran on a baking sheet. While parchment paper is optional, it facilitates easier transfer of the toasted bran. Bake for 8 to 10 minutes, stirring halfway through, until it emits a nutty aroma. Monitor closely to prevent over-browning. Allow it to cool slightly in the pan while preparing the muffin tin and batter.

Prepare the muffin pan

Increase the oven temperature to 425°F (220°C). Lightly mist the tops of two standard muffin tins with nonstick spray to ensure easy release. Line every alternate cavity with paper liners.

Combine dry and wet ingredients

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

In a separate large bowl, whisk the brown sugar, honey, and melted butter until smooth. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the applesauce or mashed banana, followed by the buttermilk and vanilla extract.

Mix the batter

Gently fold the dry mixture into the wet ingredients using a silicone spatula, stirring only until no dry flour remains visible. Avoid overmixing. Distribute the batter evenly into the prepared muffin tin, filling each liner nearly to the brim.

Bake the muffins

Place the muffin tin in the oven and bake for 5 minutes. Without opening the oven, lower the temperature to 350°F (175°C) and continue baking for an additional 10 to 13 minutes, or until a toothpick inserted in the center emerges clean.

Cool and store

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to three days.