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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: 4.1 (450 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...

79 Reviews for Banana-Bran Muffins

07/03/2012
Anonymous
Perfect as written...

I do not know why everyone changes the recipe and then comments on it....I did not change a thing and they came out exactly like a perfect muffin....light, just sweet enough, wonderful crumb, good banana flavor and held together well for that pat of butter. I did not use the chocolate chips that were optional as the nuts were the better complement to a healthy muffin. All muffin recipes can take substitutions in stride...that is the beauty of muffins....but this basic recipe is great. I keep banana slices in the freezer, chop them coarsely and combine in the wet ingredients... muffins ready in minutes.

Comments
05/15/2012
Anonymous
Probably the best banana bran muffins I ever baked!

Truly, beautifully risen, fluffy, not too sweet and full of goodness! Used walnuts instead of chocolate (not a fan), applesauce instead of oil and honey in place of sugar.
The flavors and aroma are just right.

Thanks! we'll keep on baking these again and again.

Comments
05/11/2012
An awesome staple and freezes well

I make this recipe "as is" with the chocolate chips. These muffins are delish and I've made them 3 or 4 times now. I keep coming back to this recipe. They freeze well also. I microwave them after a day or two or after I freeze them to make the full flavor shine through. Great for breakfast or a snack. Very filling and very healthy.

great for adults and kids, great for breakfast or snack
Comments
04/02/2012
Anonymous
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!

Light, moist, airy
Comments
02/20/2012
Anonymous
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.

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