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!
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.
80 Reviews for Banana-Bran Muffins
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!
I have been making these for years. Delicious!
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! :)
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!!