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Banana-Bran Muffins

Winter 2004, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (504 votes)

By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.



READER'S COMMENT:
"I changed this recipe up a bit, in order to use up some canned pumpkin in my fridge. I doubled the recipe using three eggs, 2 cups of pumpkin, 1/3 cup oil, 1/2 cup mini chocolate chips, 1/2 chopped dates and about 1/4 cup crushed flax...

80 Reviews for Banana-Bran Muffins

08/20/2013
Anonymous

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.

Comments
07/21/2013
Anonymous
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!

Moist, wholesome source of fibre, Tasty
Comments
06/24/2013
Anonymous
Excellent muffins

Very easy recipe and delicious. I wouldn't change a thing!! I chop up a dark choc bar for a delicious surprise!

Comments
06/18/2013
Anonymous

I LOVE this recipe! As a diabetic, I sub the brown sugar with 1/2 Whey low gold, which a brown sugar substitute I buy online, and regular Splenda, and I also use half of the white flour and sub the other half with whole oat flor, adding another 1/2 tsp of baking soda helps to make muffins rise despite the heavier flour sub. Now my granddaughter is running on her high-school cross country team and I am adding a bit of protein prouder to the mix for her! She shares them with her team mates and they all love them! to keep them moist, I add an extra 1/4 cup of banana and 1 T. of molasses.

Comments
05/17/2013
Anonymous
Easy and Delicious

These muffins are delicious when fresh and hot, and they're almost as good reheated in the microwave. They freeze well, too. I sometimes substitute hazelnut meal for part of the all-purpose flour, and they still rise nicely. The only time this recipe failed me was when I poured all the batter into a single, standard-size loaf pan instead of muffin cups. It was starting to burn on top when it was still not done in the center. (This batter might work for mini-loaves, though.)

A thrifty use of overly ripe bananas, easy, delicious when fresh and hot
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