Banana-Bran Muffins

Winter 2004, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (499 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...

80 Reviews for Banana-Bran Muffins

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

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.

Easy, quick, last for a week on a countertop
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.

Moist, substantial, hearty, and delicious
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.

a light muffin w/ fiber and protein

very good muffins! I didn't add choc chips, but the walnuts in them added a nice crunch! I also sprinkled some oat on top and drizzled some honey over that before baking and this added a bit more sweetness--and made them look extra pretty!


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner