Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together 1 1/2 cups white whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher or sea salt, and 3/4 teaspoon cinnamon.

Add 2 cups wheat bran, 1/2 cup coconut palm sugar, and 1/2 cup walnut pieces to the dry mixture and whisk to combine.

In a medium bowl, mash 1 banana with a fork until mostly smooth.

Add the 2 large eggs (whipped/ lightly beaten), 1 cup Greek yogurt (fat-free), 1/2 cup molasses (or substitute sorghum or honey), and 1 teaspoon vanilla to the mashed banana; stir to combine.

Add 1/2 cup melted coconut oil to the wet mixture and stir until incorporated.

Dice the second banana into small chunks and fold them into the wet mixture.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the dry ingredients are moistened and no large streaks of flour remain; do not overmix. The batter should be thick.

Divide the batter evenly among the 12 prepared muffin liners, filling each so the batter extends slightly above the liners.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container. These muffins are very moist and often taste better the second day.