I sifted my dry ingredients to make them less sense and they came out beautiful. I did not add nuts or chips to stay healthier but I'd like more banana or cinnamon flavor so next time I'll add more of something. They also freeze very nicely.
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.
83 Reviews for Banana-Bran Muffins
This recipe turned out great. Used High Fiber Oat Bran in stead of Wheat Bran as my store did not carry it. Also used Extra Light tasting Olive oil in stead of canola oil. Very happy with consistency and flavor. My 16year old son even said it was good and filling. Will make again.
This is a great recipe but I tweaked it a bit to make it just a little healthier. I used all whole wheat pastry flour instead a blend of white and whole wheat flours. I reduced the canola oil to half and substituted half cup of unsweetened applesauce for the remainder of the oil. ( I also doubled the recipe) I used all egg whites instead of whole eggs and I substituted Splenda brown sugar blend instead of brown sugar. I used half Flax seed meal for half of the bran and I reduced the nuts and chocolate chips to half . The muffins were so moist and tasty, you'll never miss the other half! I thought that although this is a GREAT TASTING recipe, It was not nearly as healthy as it could have been. I would also like to note that nutritional values of this recipe have also changed because of the substitutions. I did not bother to figure it out because unless you're planning on eating 3 or 4 of these beauties, the calorie count won't matter much. Most likely, a serving is 1 or 2 muffins, add a peice of fruit and a cuppa and you're good to go!
My first attempt at this recipe died! First of all, follow the wet and dry instructions! The first time I didn't mix it as it said and my batter was night and day from the second. I used yellow bananas for my muffins, mashed them and put my eggs and sugar in with them and whipped them together until they were smooth and fluffy. I used Pumpkin Pie Spice and Almond extract (a little more than called for). I used a little more oil and buttermilk than called for (maybe two table spoons). I also used 1/4tsp each of baking powder and baking soda and omitted the salt from my recipe. I researched the oils and settled to stay with recommended oil (try organic pressed oil, if you can find it! I couldn't!) This oil is used because of the high smoke point it has (so it doesn't burn at higher temps). I didn't feel confident about using apple sauce yet to replace it, I wanted to get it right the first time and now I will play with it. I added a quarter cup of pure whey protein (thus the added oil and buttermilk) Next time I will try and extra egg white for this recipe. My father had a stroke three years ago and this recipe helps two fold, the bran for stomach issues and adding Whey is an added Protein which he needs.
I do have a few suggestions this recipe.
1. One large bowl (dry), one medium bowl (wet)
2. Measure out everything before combining and follow the instructions, except one. Put your cinnamon or what ever your use in with the wet ingredients (it will soak into the bran as you mix.) This step makes for faster clean up and organization.
3. I cut a slice of banana (yellow) and pressed it into the muffin to bake (it was perfect) You can use frozen berries too.
4. Spray your tin and then seat the muffin/cupcake liners in (if they are paper, they will absorb some of the oil and it will help with sticking)
5. If you are using standard size muffin tins, Bake for 15 minutes and slip a fork into one and test. (That was my mistake the first time. I went for color and baked for longer)
6. The base of this recipe is moist, but if you choose to omit the bananas, you need to add moisture somewhere else. The banana is not over powering, even with the extra slice I placed in.
7. I got great rise and muffin tops with my tweeks of slightly more moisture, baking powder and baking soda and I used 1/4 less brown sugar.
I tripped the recipe, not adding the optional ingredients, and substituting the brown sugar for brown sugar blend Splenda (you use half amount) and a bit more cinnamon. Turned out great, and my diabetic husband loves them.. And so do I!!
(PS I normally can't handle the taste of Splenda but you honestly can't tell that I used it in this recipe)