Reviews 89

December 28, 2015
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By: EatingWell User
This recipe turned out great. Used High Fiber Oat Bran in stead of Wheat Bran as my store did not carry it. Also used Extra Light tasting Olive oil in stead of canola oil. Very happy with consistency and flavor. My 16year old son even said it was good and filling. Will make again.
September 14, 2015
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By: EatingWell User
This is a great recipe but I tweaked it a bit to make it just a little healthier. I used all whole wheat pastry flour instead a blend of white and whole wheat flours. I reduced the canola oil to half and substituted half cup of unsweetened applesauce for the remainder of the oil. ( I also doubled the recipe) I used all egg whites instead of whole eggs and I substituted Splenda brown sugar blend instead of brown sugar. I used half Flax seed meal for half of the bran and I reduced the nuts and chocolate chips to half . The muffins were so moist and tasty, you'll never miss the other half! I thought that although this is a GREAT TASTING recipe, It was not nearly as healthy as it could have been. I would also like to note that nutritional values of this recipe have also changed because of the substitutions. I did not bother to figure it out because unless you're planning on eating 3 or 4 of these beauties, the calorie count won't matter much. Most likely, a serving is 1 or 2 muffins, add a peice of fruit and a cuppa and you're good to go!
February 21, 2015
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By: EatingWell User
Great Recipe and a few suggested tweeks My first attempt at this recipe died! First of all, follow the wet and dry instructions! The first time I didn't mix it as it said and my batter was night and day from the second. I used yellow bananas for my muffins, mashed them and put my eggs and sugar in with them and whipped them together until they were smooth and fluffy. I used Pumpkin Pie Spice and Almond extract (a little more than called for). I used a little more oil and buttermilk than called for (maybe two table spoons). I also used 1/4tsp each of baking powder and baking soda and omitted the salt from my recipe. I researched the oils and settled to stay with recommended oil (try organic pressed oil, if you can find it! I couldn't!) This oil is used because of the high smoke point it has (so it doesn't burn at higher temps). I didn't feel confident about using apple sauce yet to replace it, I wanted to get it right the first time and now I will play with it. I added a quarter cup of pure whey protein (thus the added oil and buttermilk) Next time I will try and extra egg white for this recipe. My father had a stroke three years ago and this recipe helps two fold, the bran for stomach issues and adding Whey is an added Protein which he needs. I do have a few suggestions this recipe. 1. One large bowl (dry), one medium bowl (wet) 2. Measure out everything before combining and follow the instructions, except one. Put your cinnamon or what ever your use in with the wet ingr
June 02, 2014
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By: EatingWell User
Great Recipe I tripped the recipe, not adding the optional ingredients, and substituting the brown sugar for brown sugar blend Splenda (you use half amount) and a bit more cinnamon. Turned out great, and my diabetic husband loves them.. And so do I!! (PS I normally can't handle the taste of Splenda but you honestly can't tell that I used it in this recipe) Pros: Healthy, Moist,Delicious
May 02, 2014
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By: astrodargento2
Completely yummy I didn't make ANY changes except to leave out the optional chocolate chips. Oh, yes, I only made half and it halved very well. Being on my own I didn't want to make the whole batch just in case I didn't fancy them. The next time I'll make the whole thing! Pros: Easy, yummy, the right size, recipe halves well Cons: I can't think of any
March 25, 2014
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By: EatingWell User
Actually really good Didn't have any wholemeal flour so just used plain, but added lots of bran and walnuts which gave it great texture and fibre content. Never thought to add cinnamon to banana muffins before, but I love it. Pros: Moist, textured, flavourful and healthy
October 20, 2013
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By: EatingWell User
Delish and versitile! I love this recipe and how easy it is to modify. And the muffins are HUGE! I will often get 2 dozen smaller muffins instead of the dozen large ones. They make great after school snacks like that. Also, great with cranberries!
August 19, 2013
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By: EatingWell User
Love these muffins! Used what I had on hand so substituted one of the eggs for flax seed, coconut oil in place of canola oil and almond milk with lemon juice for the sour milk in place of buttermilk. They are delish! Great snack for the whole family. My toddler will eat an entire muffin.
July 21, 2013
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By: EatingWell User
Easy to make to your liking! I made these with wholemeal self raising flour instead of putting in the baking soda and baking powder. I used coconut crunch instead of bran and coconut oil instead of canola. I also put in a couple of teaspoons of almond butter instead of the walnuts (my partner doesn't like walnuts and I'm not a huge fan of whole nuts in muffins). they turned out delicious. I mixed some cocao nibs into half the batter for a healthier alternative to chocolate chips. I will definitely be making these again! Pros: Moist, wholesome source of fibre, Tasty
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