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.

"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

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.

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.

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
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
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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