Banana-Bran Muffins

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

Your rating: None Average: 4.1 (505 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


I have made almost all your muffin recipes and they are all great, but this one has won everybody's heart! I make it at least once a week! Thanks.


I just popped these out of the muffin tins and they are superb! I filled my cups to just at the line and still had enough batter to fill a 12 cup mini muffin tin, as well (baked for half the time). The minis are adorable!

I did some substitutions: I used 1/3 cup applesauce and left out the oil, I used all whole wheat flour, I added 1/2 cup black walnut pieces to the batter with the dark chocolate chunks as well as chopping up another 1/2 cup to top the muffins with, and instead of using buttermilk I used lowfat buttermilk powder, and for the liquid I used whey I drained off some plain, nonfat yogurt. I like to drain it to make the yogurt thicker and the liquid is great in baked goods such as this. My kiddo swooned at first bite, this is a keeper!


My family loves these muffins (I am actually making them again today)! I substitute whole wheat flour for all the flour detailed on the ingredients list. They freeze and thaw well, too.


These muffins are fabulous! My husband is happy to eat them for dessert!


Substituted applesauce for the Canola oil and omitted the chocolate chips,added falx seeds.Great start in the AM or as a dessert after dinner


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