Finally, a healthy and delicious low calorie muffin. Even my husband loves them (no easy feat). I couldn't find plain wheat bran so I used wheat germ and they turned out perfect. I used 1/2c, brown sugar and 1/4 c. Splenda/Brown Sugar Blend. These muffins are so moist and rise nicely.
Banana Bran Muffins
From EatingWell: May/June 1997
Banana bran muffins are great to have on hand for breakfast on-the-go!
6 Reviews for Banana Bran Muffins
Finally, a low calorie muffin that is delicious and healthy! Even my husband loves them (not an easy feat). I couldn't find plain wheat bran so I used wheat germ instead and it worked perfectly. I used 1/2 c. brown sugar and 1/4 c. Splenda/Brown Sugar Blend, which should be available at any grocery store. This muffin is so moist and delicious and it rises nicely. Thanks for the recipe!
My family and I loved these! I modified the recipe slightly by using ~2/3 cup of ground oats instead of bran and half WW pastry flour as well as added shredded coconut, which was a fantastic addition.
These muffins turned out really moist and the banana was deliciously gooey in the middle. I changed the recipe a bit, due to what I had in my pantry, and more or less just used the measurements of the ingredients as a guideline.
I used frozen bananas, oat bran instead of wheat bran, replaced the oil with an individual serving (plastic container) of unsweetened applesauce, added about a half cup ground flax seed and two boxes of raisins.
It's hard to eat only one! They are delicious looking AND tasting. Will definitely make again.
Very tasty...a little too sweet for me. I added some chopped walnuts to the batter as well as on the tops. Very tender, moist muffin.