Banana-Bran Muffins

From EatingWell: Winter 2004, EatingWell for a Healthy Heart Cookbook, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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:

"Didn't try yet but wondering if I can use rolled oats instead of unprocessed wheat??? "

Comments

Comment	Posted
Didn't try yet but wondering if I can use rolled oats instead of unprocessed wheat??? mleconey	1 week 4 days ago
Great basic recipe Yummy, but I too have problems getting that beautiful tall muffin. I have also used this recipe as a base and played around with the ingredients adding oatmeal and flax seed meal in place of some of the flours, and reduced the brown sugar and added honey. My twins love them with and without the chocolate chips, but definitely prefer with! For those that consider this recipe full of insulin boosting carbs, please go eat your scrambled egg white and feel assured about what you're eating. For those of us that are healthy and fit, but also love food and cooking, we'll eat our whole grains, fruits (gasp) and veggies, yes, even carrots, and we'll be assured we're not only living a healthy life style but enjoying the wonders of great food.	3 weeks 3 days ago
I tried to make it lower in fat and cholesterol by replacing the oil with unsweetened applesauce and used eggbeaters instead of eggs. Did use mini chocolate chips (didn't want to take ALL the fat out!). My 2 kids loved the muffins!	3 weeks 3 days ago
To me, the picture of the muffin in the magazine portrays a nice, high muffin cap. I was never able to achieve that with this recipe, which was reasonably good otherwise (hence the three star rating). Since I prefer a muffin with a nice, tall top, I decided to try this recipe again using butter instead of canola oil and using the creaming method. I also decided to use pumpkin this time so cut down on the buttermilk since pumpkin has approximately 25% more water content than bananas. Anyway, I was really happy with these mods!	4 weeks 6 days ago
This recipe is recommended in the article on "slow release" carbohydrate breakfasts for fat-burning. Ridiculous! Overripe fruit, brown sugar, white flour, buttermilk are all full of insulin-spiking carbohydrates; exactly what the article says will cause the body to store fat. There are some people new to fitness and nutrition who will believe what the editors put together. This is irresponsible.	5 weeks 2 days ago
I made them without chocolate chips and they were still very good. Ivona, Zagreb, Cr	7 weeks 5 days ago
This was a great recipe. My suggestions - use about 3 or 4 small bananas and only lightly mash them so you still have some chunks, add a handful of sweetened coconut, and sprinkle turbinado sugar on the tops. Emily, austin, tx	7 weeks 5 days ago
These are among our favorite muffins! They're really easy to make. I've never added chocolate chips, and my 3-year-old and picky husband still love them. It seems important to avoid overbaking...they're extra-moist if they're not baked too long. Kathy, Knoxville, TN	7 weeks 5 days ago
I love these muffins and always make them with the chocolate chips. Today I tried substituting pumpkin for the banana since I can't find a good pumpkin muffin recipe. I also increased the cinnamon and added ginger, allspice, and nutmeg. The result is very good. I might try again with pumpkin and add some nuts or raisins. Jill, Orlando, FL	7 weeks 5 days ago
These are outstanding! My 4 year old requests these often, but I usually cut down the sugar (and sometimes use a little Splenda). By using mini choc chips you can get away with using less and nobody will notice the difference. Great texture, moist. I don't like banana nut bread, but these are great! B, OR	7 weeks 5 days ago