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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Reviewed: Mar. 18, 2008

this is a wonderful recipe. the only change i made was to increase the amount of berries to 1 cup and used half raspberries, half blueberries. very yummy!

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candace d.

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Reviewed: Jan. 2, 2008

absolutely delicious! I've tried with pecans, walnuts, and almonds...perfect no matter what. It's the bananas and blueberries that really make these muffins...even kids will eat them!

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Todd's Girlfriend

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Oct. 22, 2007

Easy muffins to make, kids loved them and they are obviously very moist. Husband however, unkown to me, hates Bran. "Taste like flavored cardboard" was his rate on the muffin. However, my kids are scarfing them down, so I'm assuming that they're good.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Sep. 17, 2007

I loved this recipe! I love cranberry and orange so the second time I made this recipe I substituted 1 cup orange juice for the buttermilk and then added 1 TBL of orange zest. Instead of the bananas I added 1/3 cup half and half. Of course cranberries replaced the blueberries. They were fantastic! Even my children loved both recipes!

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patnangie

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Reviewed: Jul. 17, 2007

Absolutely delicious. Easy to make, and VERY moist! Soooo good, these are definately a keeper.

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Apr. 22, 2007

very healtful recipe, thank you. Tastes even better the next day.

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M3GREENER

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Reviewed: Apr. 16, 2007

This muffin is delicious and filling. I used whole wheat pastry flour...no bitter aftertaste. I froze some and plan to use for a quick and easy breakfast.

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jwzoet

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Reviewed: Apr. 4, 2007

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!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Feb. 25, 2007

My family loves these muffins! I make the following modifications: I use oatmeal in place of oat bran, Bran Buds cereal in place of wheat bran, and white flour in place of whole wheat. They have a wonderful texture and are perfect for breakfast.

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Cooking in Boulder, CO

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

I was wrong, healthy can be delicious, lol. These were a great muffin, nice from just a plain bran muffin. Moist and flavorful, I will definetely make these again. Thanks for posting and proving me wrong.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jan. 28, 2007

I didn't have any oat bran so I just used more wheat bran and they came out fine. I loved the walnuts in these muffins.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Jan. 20, 2007

These are amazing! The best muffins I have every had and they are filling. I substituted applesauce for the oil and put in a few extra frozen blueberries. Next time I will try them with a little less sugar to make them healthier.

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Neptune55

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Reviewed: Jan. 9, 2007

These are so moist and tasty and super healthy. I did not have oat bran so I used ground flax, it turned out great.

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Rachel K

Cooking Level: Intermediate

Living In: Landmark, Manitoba, Canada

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Reviewed: Nov. 25, 2006

I love this recipei and make it all the time with leftover buttermilk. I make the recipe with All Bran cereal for the wheat bran and also add chocolate chips. I have 6 children and they all love it. Great way to get extra fiber!!

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UARELOVEDBYGOD

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Reviewed: Nov. 13, 2006

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.

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Tori Howell

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Reviewed: Oct. 20, 2006

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!

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tanyafehr

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

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Reviewed: Oct. 12, 2006

I had some buttermilk to use up so I tried this recipe. I halved it & used 1 egg & 1 banana (no oil). It made 6 jumbo muffins. They cooked up beautifully. But I am disappointed because they are so dry. I would not make these again because of the driness.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Aug. 28, 2006

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!

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GISBO

Home Town: Chatham, Ontario, Canada

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Reviewed: Aug. 22, 2006

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.

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Just Colleen

Cooking Level: Intermediate

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