"These nutritious, delicious muffins have been a family favorite for years." — JAYNE04
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1 1/2 cups
packed brown sugar
ripe banana, mashed
whole wheat flour
fresh or frozen blueberries
I don't normally review recipes that I make even if they're really good, but this one I had to. I traded in oil for 3/4 cup unsweetened applesauce, the brown sugar for Splenda for Baking, and added a banana because the ones I had were pretty small. Usually when I do this, my muffins come out hard and not as moist as the real recipes, but this one came out just AWESOME! I also added 3/4 tsp salt, 1 tblsp cinnamon and a small dash of cloves for more flavour. I will definitely be making this one of my staple recipes. Never have I made a muffin that tasted so delicious (and I make some at least once a week) and had only healthy ingredients. I'm so glad you decided to share your recipe! Thank you!
These were alright, but my family can't seem to enjoy any other bran muffin after I made the Classic Bran Muffins on this site.
I made a few minor changes to make it even more healthy. I used applesauce instead of oil, and used extra blueberries but omitted the nuts. I also used two VERY ripe banana's and egg beaters. I did not have any brown sugar so I used 3 Tbsp vanilla sugar instead. The result was wonderfully moist but could have used a bit more sugar. Next time I'll make sure I have brown sugar!
I just discovered recently that I love bran. So as soon as I found this recipe, I knew that I had to be the first to try it. I left out the walnuts (my husband hates them) and can't get buttermilk here so I used 2% instead. I had no problem following the instructions except for the fact that the recipe doesn't state exactly when to add the egg, sugar, oil and vanilla mixture to the rest. Anyway, the muffins turned out well and the only reason I'm giving the recipe four stars instead of five is because I think that the texture and taste of the bran would have been better if I had let it soak in the milk for ten minutes, as other bran muffin recipes recommend. Also, I think I might add a little bit of salt next time. One thing I really like about this recipe, though, is the banana flavour, which really goes well with the bran.
This is a "keeper"! Delicious AND healthy. It does make enough batter to REALLY fill 12 muffins cups, though - I actually got 15 muffins out of it because I was afraid of them overflowing.
I just pulled these out of the oven and have already eaten two of them. They are sooo good. I used applesauce instead of oil (drain the extra moisture first so it doesn't make your muffins too wet). I also added a 1/2 tsp. salt and extra blueberries. I only had wheat bran so I used that in place of the oat bran. I don't eat a lot of sugar so I thought these were a little too sweet. Next time I might just use 1/2 c. Also, don't be afraid to really fill the muffin cups because these don't rise much. I actually made 18 muffins but they were rather small because I didn't fill them very full. Thanks for such a delicious and healthy recipe.
Love these muffins! I reduced the canola oil to 1/4 c. and added another mashed banana as well as 1 tsp. cinammon. They were a hit even with the kids!
What an awesome HEALTHY muffin! I didn't have any blueberries or buttermilk, and so I made sour milk and added an extra banana instead and they came out sweet and moist and my kids and husband loved them. This is the best high fibre muffin recipe I have ever tried. Oh yeah, I also sprinked a few chocolate chips on the muffin tops before baking them. That made them a real bonus with the kids and hubby!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 98
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