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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 (530 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...

82 Reviews for Banana-Bran Muffins

11/10/2009

Didn't try yet but wondering if I can use rolled oats instead of unprocessed wheat???

Comments
10/28/2009
Anonymous

Great basic recipe

Yummy, but I too have problems getting that beautiful tall muffin. I have also used this recipe as a base and played around with the ingredients adding oatmeal and flax seed meal in place of some of the flours, and reduced the brown sugar and added honey. My twins love them with and without the chocolate chips, but definitely prefer with! For those that consider this recipe full of insulin boosting carbs, please go eat your scrambled egg white and feel assured about what you're eating. For those of us that are healthy and fit, but also love food and cooking, we'll eat our whole grains, fruits (gasp) and veggies, yes, even carrots, and we'll be assured we're not only living a healthy life style but enjoying the wonders of great food.

Comments
10/28/2009
Anonymous

I tried to make it lower in fat and cholesterol by replacing the oil with unsweetened applesauce and used eggbeaters instead of eggs. Did use mini chocolate chips (didn't want to take ALL the fat out!). My 2 kids loved the muffins!

Comments
10/18/2009
Anonymous

To me, the picture of the muffin in the magazine portrays a nice, high muffin cap. I was never able to achieve that with this recipe, which was reasonably good otherwise (hence the three star rating). Since I prefer a muffin with a nice, tall top, I decided to try this recipe again using butter instead of canola oil and using the creaming method. I also decided to use pumpkin this time so cut down on the buttermilk since pumpkin has approximately 25% more water content than bananas. Anyway, I was really happy with these mods!

Comments
10/15/2009
Anonymous

This recipe is recommended in the article on "slow release" carbohydrate breakfasts for fat-burning. Ridiculous!

Overripe fruit, brown sugar, white flour, buttermilk are all full of insulin-spiking carbohydrates; exactly what the article says will cause the body to store fat.

There are some people new to fitness and nutrition who will believe what the editors put together. This is irresponsible.

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