Plan ahead: these muffins need a brief rest in the fridge (1-2 hours).

In a large bowl, set the brown sugar and crack the eggs over it. Immediately begin beating with a hand mixer (you can also do this with a whisk, though it takes more work and a longer time) adding the cinnamon and salt as you do. Beat until the mix is a few shades lighter and is fluffy.

With the mixer on, add the avocado oil in a slow stream as you mix then beat until smooth.

Mashed the banana and add it to the bowl, then beat it briefly.

Add the whole wheat flour, wheat bran, baking powder and baking soda. Begin beating and once it’s a little combined, add the buttermilk slowly - beating as it goes in. Stop when the mix is smooth and well combined.

Cover the bowl with plastic wrap and set in the fridge to chill for 1-2 hours.

Preheat the oven to 400 F. Line two muffin tins with cupcake/muffin liners skipping every other cup so that no two muffins will touch when they bake (this helps them dome and rise higher).

Scoop the batter into the liners, I like to overfill them so they make taller muffins with big domes (about ¼ cup per muffin) but you can fill them to the rim if you are looking to make more.

Bake the muffins for 7 minutes then lower the temperature to 350 F and continue baking until a cake tester comes out clean or the top springs back when pressed, about 16-20 minutes.

Take muffins out of the pan as soon as you can handle them and let them cool. Store leftovers in an airtight container.