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...

Create a Review

71 Reviews for Banana-Bran Muffins

04/02/2012

Anonymous

Recommends this recipe

Incredibly delicious as-is

(Unlike most reviews here, this one applies to the actual recipe on this website.) Incredible recipe. Easily the best wheat bran muffin I have ever eaten. The result is not heavy or dense in the least. As others have noted, one could cut back on the sugar a bit, but even as-is, these muffins are not at all cloying, unlike so many other bran muffins. I used the walnut topping, which was a great touch. The chocolate would probably be delicious, but the banana and vanilla come through so nicely with the standard recipe that I'd hate to cover it up with a blast of chocolate. Thank you, Eating Well, for adding another favorite recipe to my personal collection!

Pros: Light, moist, airy

Comments

02/20/2012

Anonymous

Recommends this recipe

Love this Recipe, used Splenda and and FiberOne cereal

I love this recipe, a few adjustments, Used 1 c fiber one cereal, substituted splenda for Sugar. I had 3 med bananas Used Russell Stover dark chcoalate bar( 4 squares) and
chop and toast walnuts and 1/4 c flax. More diabetic friendly. Let batter sit 15 minutes before filling muffin tin, better structure aandrises better.

Pros: Works well in high altitude, with High altitude flour. great consistency

Comments

02/02/2012

Anonymous

Recommends this recipe

Terrific

This is in my permanent recipe rotation. Great breakfast. Used mini chips, which worked quite well, but am going to try finely chopped dark chocolate this time. Also added more nuts to tops than recommended, and will do so again. Probably will toast them as well.

Pros: Easy, quick, last for a week on a countertop

Comments

10/09/2011

mscolivia

Recommends this recipe

These muffins are tops!

Substituted buttermilk for almond milk; substituted vanilla extract for almond extract. Added 1/2 cup of shredded coconut. Used safflower oil instead of canola; used soy flour instead of all purpose flour. The bananas, walnuts, and chocolate chips make these muffins taste like a naughty treat. But, the whole wheat flour and wheat bran provides a healthier alternative to regular muffins. These are my go to muffins when I get a craving for a sweet snack.

Pros: Moist, substantial, hearty, and delicious

Comments

07/15/2011

twodurangokids

Recommends this recipe

Healthy and delicious

To make these great muffins even better, I doubled the recipe and used 2c. whole wheat flour and 1c. of quinoa flour. Instead of oil, I substituted the same amt. of crunchy peanut butter. I used mini chocolate chips so that they wouldn't sink to the bottom. I doubled the amt. of walnuts for their healthy oils and protein. I bake these in muffin top pans so that I can freeze them and then just pop them in the toaster for a fresh, hot breakfast.

Pros: a light muffin w/ fiber and protein

Comments