Banana-Bran Muffins

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

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...

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72 Reviews for Banana-Bran Muffins

09/28/2009

Anonymous

I made them without chocolate chips and they were still very good.

Ivona, Zagreb, Cr

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09/28/2009

Anonymous

This was a great recipe. My suggestions - use about 3 or 4 small bananas and only lightly mash them so you still have some chunks, add a handful of sweetened coconut, and sprinkle turbinado sugar on the tops.

Emily, austin, tx

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09/28/2009

Anonymous

These are among our favorite muffins! They're really easy to make. I've never added chocolate chips, and my 3-year-old and picky husband still love them. It seems important to avoid overbaking...they're extra-moist if they're not baked too long.

Kathy, Knoxville, TN

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09/28/2009

Anonymous

I love these muffins and always make them with the chocolate chips. Today I tried substituting pumpkin for the banana since I can't find a good pumpkin muffin recipe. I also increased the cinnamon and added ginger, allspice, and nutmeg. The result is very good. I might try again with pumpkin and add some nuts or raisins.

Jill, Orlando, FL

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09/28/2009

Anonymous

These are outstanding! My 4 year old requests these often, but I usually cut down the sugar (and sometimes use a little Splenda). By using mini choc chips you can get away with using less and nobody will notice the difference. Great texture, moist. I don't like banana nut bread, but these are great!

B, OR

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