Preheat the oven to 180c/gas mark 4. Line two mini muffin tins with mini muffin liners.
Beat the egg, vanilla and sugar together until thick, then stir in the banana and oil.
Sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt (if using) and add the bran, which has been left over from sieving the wholemeal flour and is still in the sieve.
Stir together until just combined. Spoon into muffin cases (around 2/3 full) and bake for 12 to 14 minutes until risen.
Cool, store in an airtight box for up to three days or freeze (defrost at room temperature for approximately 1 hour)
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