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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 (498 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

04/13/2010
Anonymous

Great way to make a healthy version of banana bread with less oil. While the bran is noticeable, it is more a reminder that these muffins are healthy. However, they taste so sweet they don't need any additions (like butter or honey). I am going to add this to my collection of healthy breakfast recipes for sure!

Comments
04/09/2010
Anonymous

I made these by substituting Stonyfield Farms Organic low-fat strawberry yogurt for the buttermilk, as I didn't have any and couldn't bother with the sour milk substitution. I also added about 1/2 c oatmeal and used wheat germ instead of unprocessed bran (didn't realize I had it tucked away in the back of the fridge until the muffins were in the oven)! They came out quite tasty. Since I don't have muffin pans, my batch generated two dozen cupcake size muffins. I would make these again as is or with my substitutions. Another great recipe from Eating Well!

Comments
04/08/2010
Anonymous

I have been making these for years. Delicious!

Comments
04/08/2010
Anonymous

Definitely follow the directions carefully! I live overseas and couldn't get the miller's bran so I substituted bran cereal although the recipe specifically said not to...of course they were right because although the flavor is still great, my muffins weigh about a pound each! LOL! Still a great recipe though! :)

Comments
03/25/2010
Anonymous

These were an absolute hit :) I used all whole wheat flour( dont use white flour anymore)
the trick is to add just a tiny bit more liquid to the recipe. And they look just like the picture, I oiled the bottoms
of the muffin tins only with coconut oil. Delish!!

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