Reviewed: Aug. 18, 2009

i made this exactly as listed.. but i did use apple juice instead of orange juice, only because i didn't have orange juice.. they were great, and even my picky kids loved them.. when they came home from school, they said the house smelled great while they were baking.

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nancyt

Cooking Level: Expert

Living In: Monterey, California, USA

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Reviewed: Aug. 2, 2009

Made this recipe as is, EXCEPT I didn't have oat bran but I did have wheat germ. I was afraid the recipe would be too dry, so I might have added a bit more bananas- it's so difficult to get an accurate reading when measuring mashed bananas anyway. However, they turned out fabulous. I took the advice of storing the remaining in the freezer. It's a great breakfast in the morning since it's been so hot. Thanks for a great recipe! My family loves it too!

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BettyLuvs2Cook

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Reviewed: Jun. 9, 2009

amazing, really moist and light. I made as outlined (except no nuts as allgeric) and also made using honey instead of the sugars (and using just a little less overall) and both versions were great.

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ruth

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Reviewed: Mar. 3, 2009

I followed the recipe without doing any modifications and the result was a healthy, hearty, moist, perfectly spiced Banana bran muffin. My only complaint is that we could taste the baking soda/powder. I will reduce the amount next time. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 24, 2009

really good! I didnt have any nutmeg and used cloves instead, really good! I think some chopped apples may be good in here but not sure what that would do to the muffins. Overall great base that can be changed and added to to make them to your own tastes!( nuts, chocolate chips, coconut ets

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shauna

Cooking Level: Expert

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Reviewed: Jan. 22, 2009

I make muffin's for my boyfriend lunch and he won't each bran muffins. He does love oatmeal muffins so using oat bran was great and he loved them. The only changes I made were the common health tweaks..apple sauce, egg whites ect.

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Lianne

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Reviewed: Jan. 4, 2009

This recipe is perfect as submitted and doesn't need any modifications as far as I am concerned. Nice balance of spices and banana flavor. The texture is moist and light. Thanks. I will definitely add this to my collection of muffin recipes.

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Karen

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Colville, Washington, USA

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Reviewed: Sep. 25, 2008

Fabulous. I substituted wholegrain spelt flour for the whole wheat and canola for the vegetable oil. I left the banana chunks kind of big, will really make them soft for next time. Excellent taste.

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cookforone

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Reviewed: Sep. 5, 2008

My husband who likes cinnamon but does not believe in banana cakes, loves these. I didn't use any nut as I didn't have any at that time. He keeps asking me to make them again to bring to work. Thanks!

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CATATWORK

Cooking Level: Beginning

Living In: Yangon, Yangon Division, Myanmar

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Reviewed: Jul. 21, 2008

A good healthy muffin. I had a few really black bananas to use up so I thought I'd try this. I subbed milk for the oj (I didn't have any in the house), subbed a pureed banana for the veg oil, just used cinnamon and a dash of allspice and subbed raisins for the nuts. I did find these a bit bland tasting but I think that was because I used milk. Will also cut down the cinnamon next time too. It was a bit much.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

Even considering that this was a 'healthy' bread, it was very good. I used wheat bran and subbed soy milk for eggs since I was out, without anything going wrong with the bread. The texture is good, not creamy like usual banana bread, but wholesome textured.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

These were excellent. They were very moist and flavourful. I added extra cinnamon cause we like it, but next time I would cut it back to the original amount cause it was a bit overpowering for the other subtle flavours.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 2, 2008

This is what I was looking for--moist, flavorful, and healthy. I substitued cider for the OJ, and applesauce for most of the oil--I just added 2 tbsp. oil. I added raisins too because we like them. They came out great!

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whblynne

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

They defineatly were easy. I found they nutmeg to be too much and the banana not enough. I emptied the tins right away but found the muffins to be spongy. I would adjust the time/temp if I made these again.

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CherM

Cooking Level: Intermediate

Living In: Birdsboro, Pennsylvania, USA

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Reviewed: Jan. 20, 2008

These are great muffins!!! I used all whole wheat flour and didn't add nuts because I didn't have any. And I actually forgot to put the oil, but they still turned out awesome and really moist. Super recipe, thanks!

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Kate K.

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 19, 2007

I have made many banana muffins in the past, but these are by far my favorite! I added about 1/8 c of ground flax and used raisins instead of the nuts. My wife and I had them eaten in a day!

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Brent k

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Oct. 25, 2007

I changed the orange juice to apple juice and instead of the oil I use applesauce. Instead of reg. sugar I used splenda, but still used reg. brown sugar. Instead of oat bran I used bran flakes and made them into flour to get the right amt. they turned out yummy!!!

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Melanie

Cooking Level: Expert

Home Town: Northwood, Iowa, USA

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Reviewed: Sep. 11, 2007

these are awesome. a real keeper. thank you

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jun. 6, 2007

This recipe is delicious! We are trying to cut back on junk in the house, but still need a little "fluff" to go with tea, and this fit the bill quite nicely. Just remember that this is a bran muffin, not a cakey-sweet one! Changes made: used All Bran cereal, soaked in the orange juice (light) to soften and added to wet ingredients. Substituted strawberry-banana applesauce for the oil, added 1 tsp of vanilla. Used 1C white, 1C wheat flour. Pureed four small bananas, chunked three small bananas. To a few, added a dollop of local dark honey to top of muffin prior to baking.

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Katie S.

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: May 22, 2007

Awesome muffins. made exactly as written, some without the nuts, some with them, and some with raisins as well. they are delicious and good for you too. will definately make them again.

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Trouble In The Kitchen

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