Reviewed: Oct. 23, 2009

These are DELICIOUS! I was able to find both oat bran and wheat bran at my grocery (quite an amazing feat) and forgot to get buttermilk, so I just used regular skim milk. These were enjoyed by all...even my 8 and 3 year olds! Will absolutely make again!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 30, 2009

I would describe these muffins as banana bread plus blueberries. DELICIOUS. I was confused about exactly what "oat bran" is, so I just used wheat bran twice. That turned out too soupy so I added more wheat flour. They turned out awesome. Next time I will use flax seed instead of oat bran like someone else mentioned. My husband and I ate all 12 muffins in 3 days. hehe

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foodasaurus

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

These muffins tasted good, but, like another reviewer said, they are too crumbly. It was difficult to get them out of the pan, and when I did, they fell apart.

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nancy sav

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Reviewed: Jul. 29, 2009

These are awesome!! The kids love them too!

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helen

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Reviewed: Jul. 28, 2009

These are so good. I left out the nuts and added raspberries. Used oats in place of oat bran and All Bran cereal in place of wheat bran. Everyone loved these.

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Chrissie

Cooking Level: Beginning

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Jul. 19, 2009

Great muffins...moist, light and full of flavour! I doubled this recipe and used a mixture of fresh blueberries and raspberries (b/c my boys and I just recently picked, so we have many)! I ended up using almost 2 cups of fruit, but left out the nuts as we don't much care for them. The banana flavour is subtle, allowing the fruit and bran to shine through! My gas oven tends to cook quickly, so I only needed about 16mins at 375. Will definitely make these muffins again!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 30, 2009

This can be made into an egg-free version as well by adding an extra Banana and doubling the baking powder. They don't rise as much but it's great for those who don't eat eggs. Also, I used1 1 1/4 C. Blueberries instead and used 4 Tbsp melted butter instead of the oil and added some Cinnamon. The only reason I gave this 4 stars was because I made some changes to accomodate individual tastes, but it's a great recipe!

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Aekta

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Reviewed: Jan. 25, 2009

This is pretty good. I like the blueberries and bananas in this. I thought these would be a little sweeter. All and all a nice nutritious snack. I will pack one in my lunches this week.

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Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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Reviewed: Jan. 16, 2009

Wonderful just the way it is!

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BONF

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Reviewed: Dec. 4, 2008

Healthy and tasty! I use milk or plain yogurt for the buttermilk, since I never have buttermilk at hand. I subbed the 1-1/2 wheat bran with 1/2 cup oat bran + 1 cup white whole wheat flour. Oatmeal works just fine if you don't have oat bran. The main difference is that oat bran has more insoluble fiber, which helps out your digestive system flush out toxic waste in your intestines. The white whole wheat flour works fluffy wonders like the all-purpose. I used a huge banana for added flavor and moistness. Don't worry if the batter goes up the rim. The muffins do not rise much. These muffins are a great healthy sweet bite.

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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Oct. 30, 2008

Although I had to make numerous substitutions, these muffins were fantastic! My husband took them to work and they were gone in under 5 minutes! I didn't have wheat bran so I used some Raisin Bran cereal; no buttermilk so used skim milk mixed with a tablespoon of lemon juice; and no oat bran so I just added a bit more flour and Raisin Bran until I got a good consistency. I will absolutely make these again! The combination of blueberry and banana was fantastic!

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Alison

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Reviewed: Sep. 30, 2008

I used all oat bran and all whole wheat flour. The muffins came out very pretty and taste delicious, but were too crumbly for me.

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jomia32

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Aug. 18, 2008

These were pretty good and reasonably easy. I will make these again! After you make them, just make sure that you put them in the fridge for storage...berries will start to get funky after a day or two on the counter.

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Aug. 10, 2008

I made this today, keeping as best I could to the original recipe. I used softened butter in place of the canola oil and whipped it with the brown sugar, then added the egg and banana. I alternated between the dry ingredients and the buttermilk/vanilla, adding a little of one then the other until they were gone. This made for a fluffy batter and light muffins. I used blackberries in place of the blueberries, as my Dad and eldest son surprized me with ten pounds they'd picked that morning. These turned out great. I'd make these again for sure. These will be great tomorrow for the boys and will pack well for my husband's lunch.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 9, 2008

These were amazing...moist and flavorful. Thank you.

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Cassiopia

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Reviewed: Jul. 28, 2008

Very tasty bran muffin. I used raspberries in place of the blueberries b/c that's what I had on hand.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jul. 28, 2008

Very good! I did not have wheat bran so subbed oat bran for that, and used ground flax for the oat bran. Used two medium bananas and a few extra blueberries, and since the batter looked a bit too dry to me I added another splash of buttermilk. Came out very moist and delicious. Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jul. 8, 2008

I made these with an extra banana and no blueberries. They are SO YUMMY! These are by far the softest, melt-in-your mouth muffins I've ever had. They tasted like "normal" muffins the next day, but when you eat them just out of the oven they are honestly the best I've ever had!

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Brooklynj

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Reviewed: Jun. 7, 2008

While I am not a bran or whole wheat muffin fan, this came out pretty good. I used applesauce instead of oil, added a banana, put one and a half cups of blueberries, put a touch of cinnamon and cloves for a bit more flavour, and since I didnt have oat bran, put rolled oats instead. This was a hit with my 2 year old and would definatly make it again!

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SmoothGinger

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 23, 2008

Excellent muffins!!!! I made them exactly as the recipe reads, and they turned out wonderful! Thank you so much for this great tasting, nutritious recipe!

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Darcie

Cooking Level: Intermediate

Home Town: Wakefield, Michigan, USA

Living In: Saint Paul, Minnesota, USA

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