Recipe by Janet
"Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!"
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1 1/2 cups
I was looking for a lower fat/calorie banana bran muffin so I modified this in combination with another low fat bran muffin recipe. I substituted the butter for 1/4c unsweetened applesauce, only used 1 egg, halved the sugar to 1/4c, increased the wheat bran to 1c and used 1/2c each of wheat flour and all purpose flour. The sweetness was just perfect for me (the banana gives a lot of sweet flavor) and so moist! Each muffin turns out to be about 100 calories, so we're free to munch on them guiltless! The first batch I made used only 2 bananas and 1/2c applesauce, this was a little dryer than using 3 bananas and 1/4c applesauce, but still good!
I didn't find these particularly great, nothing about them really wowed me.
These were excellent... very moist, great flavor, enjoyed by all. The only change I made was to use whole wheat flour. Thank you for the recipe. This recipe is a keeper, my favorite muffin recipe yet.
These are great muffins and with a little doctoring they can become extremely nutritious as well. I substitute 1 1/2 cups of flax seed meal for the butter, and I add walnuts and cinnamon for extra texture and flavor. If I have soy milk around I use that instead of the cows milk. You wind up with very dense, tasty muffins that are extremely good for you.
* These are GREAT!!!! *
As others suggested, I used applesauce instead of butter and 3/4C whole wheat flour. Also 1/4C wheat germ & 1/4C flax seed in place of the bran and added a tsp. of pumpkin pie spice. I only wish I'd had walnuts on hand! But they still came out wonderful regardless! Even a non-healthy junky friend liked them tremendously...she could not believe they were good for you food! ;)
This is a great recipe! I used 1 1/2 cups of natural wheat bran and added 1 tsp cinnamon and 1 cup frozen blueberries. Yummy and healthy too!
Was looking for a relatively healthy banana muffin recipe and this pretty much fits the bill! I substituted applesauce for the butter in this with good results.
I was gifted a ginomous amount of raisin bran that I was kind of scratching my head about how we were going to use it as we're not huge cereal eaters. (I know it's not wheat bran but with us being on such a tight budget, I have to use what I got.) Thanks for the ingredient search I was able to use a small amount in this recipe. I cut the butter back by half and added in a quarter cup of homemade organic applesauce. I used buttermilk, whole wheat white flour and omitted the nuts only because we didn't have any. I did add in a heaping half cup of organic raisins to bump the fiber and fruit. I got a little more than 12 servings--12 regular sized muffins and 12 mini-muffins. These turned out moist, flavorful and just all around good! I might be able to cut back the sugar next time, too. My bananas were really ripe so my muffins turned out a little too sweet. This will make a nice snack/treat for the next day or two. They're quite good so I can't imagine they'd last long.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Bran Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 110
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