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PdfPreheat oven to 350 degrees Fahrenheit. Line or lightly oil a muffin tin.
In a large bowl, mix the bran, oat flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, mash the bananas until smooth. Whisk in the applesauce, monk fruit sweetener, molasses, oil, vanilla, and plant milk.
Add the wet mixture to the dry ingredients. Stir just until combined. Let the batter rest for 5 minutes so the bran and oat flour hydrate. The batter should be thick but scoopable. If it feels stiff, add plant milk one tablespoon at a time.
Fold in any optional add ins.
Divide evenly into the muffin tin, filling each cup about three quarters full.
Bake for 20 to 24 minutes, until the tops feel set and a toothpick comes out clean.
Cool 5 minutes in the pan, then transfer to a rack. The muffins will firm up as they cool and stay moist for several days.
If you want a slightly sweeter muffin without adding more sweetener, you can brush the tops lightly with molasses right after baking.