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


Delicious muffins - I omitted the chocolate chips and my wife and I love them. The texture is wonderful, moist and chewy.


Mine came out super dry- flavor was good, but really dry like a piece of bread. Followed the recipe to a T.


These muffins are the best I've ever tasted! My family loved them also. I skipped the chocolate chips and added raisins instead. I think I'll add coconut the next time I make them. I only had 2 bananas and they were less than a cup, but the muffins still had a marked banana flavor.



This is the best bran muffin I have EVER had! I have another recipe for Banana Bran Muffins that uses bran cereal. I had remembered it as good, so made it last week when I couldn't find this recipe (and didn't have my computer available). It really didn't compare to this recipe... I'm going back to this! I usually add raisins instead of chocolate chips, to keep the fat and sugar down and add more fiber and iron. I always put 3 bananas even if they are large and make more than a cup. Always moist and yummy! I freeze half to keep them fresh for later in the week. Makes a great breakfast to look forward to!


Awesome recipe! Best muffins on this site. I skipped the bran because I didn't have any on hand. I mixed the walnuts right into the batter. They turned out great!


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