Reviewed: Nov. 26, 2009

A bran muffin that actually tastes good! I used three small bananas and a small container of cinnamon applesause. These came out moist and delicious.

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thefayray

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Reviewed: Nov. 9, 2009

Really yummy! I used half whole wheat pastry flour and half all-purpose flour. Also substituted chocolate chips for the walnuts. Kids especially loved it!

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mom2ranis

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

I made these with healthy options (applesauce and splenda/sugar mix) and they still turned out great!

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Tricia

Home Town: Portland, Oregon, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Oct. 14, 2009

Good recipe, i am not a big fan of the "bran taste" and the bananas in this recipe defiantly hide the taste. Instead of using 1/2c butter i only used 1/4c of butter and 1/4c of unsweetened applesauce, so they still came out moist. I also only used 1/4c of splenda brown sugar, and substituted 1/4c of pecans instead of walnuts! Thanks for the great recipe!

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a_wava

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

I can't believe how good these were even with the butter replaced with applesauce! Delicious!

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BPATSTEWART

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Reviewed: Sep. 17, 2009

Like other users, I replace the butter with unsweetened applesauce. I cut back on the sugar a bit but will use the stated amount next time. They weren't quite sweet enough for muffins to me. I used 2 medium bananas and two small ones. Throw your overripened bananas in the freezer then defrost on the counter for 30-40 min. when you're ready to bake with them. I might experiment with adding some spices next time. Maybe some cinnamon? Fantastic recipe and so good for you!

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 9, 2009

Delicious! The only modifications I made were to use skim milk instead of whole milk and used 1 cup whole wheat flour plus 1/2 cup of all purpose flour. This will definitely be a keeper.

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MISSA-ATL

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Reviewed: Sep. 8, 2009

Absolutely perfect and sooo good. You can't go wrong!

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Sep. 7, 2009

These were amazing!! Very moist and light. Only changes were Whole Wheat flour and added raisins. Will make these all the time!! Yummy!

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Amie

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Reviewed: Aug. 11, 2009

A few changes: I substituted the butter for applesauce, flour for wheat flour, and only used one egg. They're very moist and flavorful and I suggest using large VERY ripe bananas for extra sweetness. Very delicious!

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Stevie Bowden

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Reviewed: Jun. 27, 2009

Fabulous! I substituted applesauce for the butter and sour cream for the milk. I also used wheat flour. Other than that, I followed exactly. I added chocolate chips to half of the batch!! Yum!! This one will stay in the recipe box!

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AWeiser29

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

The texture of these muffins is perfect, very moist. They have a strong banana flavor too. I used half flax seed and half bran but otherwise followed the recipe. I think next time I'd cut down on the brown sugar, since they're a little sweet for me. This recipe is definitely a keeper!

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JULZLYNN

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA

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Reviewed: May 22, 2009

I also modified it a little - used Earth Balance instead of butter, wheat flour instead of all purpose, and cut down a little on the brown sugar, and threw in a few chopped dates instead. I must have tripled the amount of walnuts, and they are SUPERB. Moist and buttery... Yum!! Thank you :)

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ANGIEBUTTT

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Reviewed: Apr. 16, 2009

great flavor, very easy to make I added raisons and they were delish.

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elaine

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Reviewed: Mar. 15, 2009

I made these for the first time today...very yummy. My daughter and I loved them but hubby was no too impressed. But on further investigations he says he does not like bran muffins so maybe that is why he did not like them. I will make again!

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BOBEAH

Cooking Level: Expert

Living In: Duncan, British Columbia, Canada

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Reviewed: Mar. 14, 2009

I just made this recipe and it is awesome, the first time I have used natural wheat bran. My kids loved this recipe practically ate the entire batch in minutes. Next time will double or triple and try freezing for lunches.

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sunshine

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Reviewed: Feb. 9, 2009

These muffins were delicious and healthy for you. The only thing I did different was substituted half a cup of white flour with wheat flour. They were yummy. Thanks!

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Jessi

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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Reviewed: Feb. 1, 2009

Great healthy recipe. Like others I subbed the butter for applesauce, used 1c ww flour and 1/2c AP. 3/4c wheat bran and 2 TBSP wheat germ. Didn't add nuts to the batter but sprinkled on top before baking. Great way to improve presentation!

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Connie B

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

dry

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alanna

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

These were really great. I didn't have regular bran, so I used some bran cereal that I crushed finely in the food processor. They had just the right amount of sweetness, and my daughter loved them.

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