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!
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.
79 Reviews for Banana-Bran Muffins
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.
I made them without chocolate chips and they were still very good.
Ivona, Zagreb, Cr
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
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