These muffins are tops! Substituted buttermilk for almond milk; substituted vanilla extract for almond extract. Added 1/2 cup of shredded coconut. Used safflower oil instead of canola; used soy flour instead of all purpose flour. The bananas walnuts and chocolate chips make these muffins taste like a naughty treat. But the whole wheat flour and wheat bran provides a healthier alternative to regular muffins. These are my go to muffins when I get a craving for a sweet snack. Pros: Moist substantial hearty and delicious Cons: None
This muffin recipe is a keeper! Easy to make and filling. I omitted the chocolate chips and added golden raisins and a handful of pecan pieces. Also as someone else previously mentioned here added in some shredded coconut. Delicious! - Kim
I've been searching for a healthier banana-muffin recipe. This fits the bill but I don't like them much. They taste healthy--& I don't mean that in a good way. However my young daughter adores them and takes them to school nearly every day. (I freeze them & take one out the night before.) They have very minimal banana flavor so I add an extra one which helps. I also think they would be much improved by the chips (which I've never used) and nuts (I can't send anything with nuts to school). Just OK but my daughter loves them
I have been making this recipe every week for over a year. We've been following the principles of Dr. Oz's You: On a Diet for a year and a half and these muffins are a nice addition to our daily luncheon salad. The bran helps us stay satisfied through the afternoon. I skip the chocolate chips; the recipe is tasty without them. I also use a very heaping teaspoon of cinnamon and a little less than a cup of bananas. I keep a supply of these muffins in the freezer and when I'm too busy to bake we grab a muffin from the freezer in the morning and it's ready to be eaten with a steaming cup of coffee by early afternoon. Yum!
Easy to make to your liking! I made these with wholemeal self raising flour instead of putting in the baking soda and baking powder. I used coconut crunch instead of bran and coconut oil instead of canola. I also put in a couple of teaspoons of almond butter instead of the walnuts (my partner doesn't like walnuts and I'm not a huge fan of whole nuts in muffins). they turned out delicious. I mixed some cocao nibs into half the batter for a healthier alternative to chocolate chips. I will definitely be making these again! Pros: Moist wholesome source of fibre Tasty
Love this Recipe used Splenda and and FiberOne cereal I love this recipe a few adjustments Used 1 c fiber one cereal substituted splenda for Sugar. I had 3 med bananas Used Russell Stover dark chcoalate bar( 4 squares) and chop and toast walnuts and 1/4 c flax. More diabetic friendly. Let batter sit 15 minutes before filling muffin tin better structure aandrises better. Pros: Works well in high altitude with High altitude flour. great consistency