Reviewed: May 24, 2012

Just made them this morning and already at 3! They are that yummy! I used oat bran instead of wheat bran. I just learned that oat bran is soluble fiber that is digested and helps lower cholesterol and wheat bran is an insoluble fiber which passes through undigested. I used a combination of the almond and vanilla extract. I did not use nuts because I didn't have them. I added blueberries which made them look and taste more appealing.

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Reviewer:

stephanielynne37

Reviewed: May 21, 2012

These muffins turned out great...they are moist and not overly sweet. I added chocolate chips. They are the best muffins I have ever made from scratch.

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Novastar32

Reviewed: Apr. 23, 2012

These were good but I had trouble with them being kinda dry. I needed to use up the bananas that I had

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dfloyd

Reviewed: Mar. 22, 2012

Good muffins! Used 1/2 butter & 1/2 applesauce. Will make again!

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KIERAJANE

Reviewed: Mar. 7, 2012

This recipe makes excellent light, moist, muffins.

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MissJudy

Reviewed: Mar. 4, 2012

Really delicious and easy to make. But I wouldn't be an allrecipes user if I didn't say . . . I added something! I increased the bran by 1/2 cup, added 3 tsp of wheat germ, added raisins, and used 1/2 whole wheat and 1/2 all purpose flour. The banana flavor really came through and the raisins added some sweetness and moisture. I would totally make these again!

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Reviewer:

Hilarie A.

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Lynnwood, Washington, USA

Reviewed: Feb. 25, 2012

DO NOT OVERBAKE! I pulled mine out a couple of minutes early, they looked set, and the toothpick came out clean when I toothpicked them. So moist and delicious! I cut the brown sugar back to 1/4c, and added 1/2c of the Russian Tea (search for it on this website!) mix, and the results were WONDERFUL! I had shrimpy bananas, so I used 4. Turned out amazing. Be sure to follow Alton Brown's advice: Add the dry ingredients all at once, then fold until JUST incorporated, then STOP! That's how to treat muffins. These worked great for regular size muffins, and also mini muffins, you just have to watch them and take them out when they're done. DELICIOUSABLE!

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Reviewer:

Sy Chandell

Cooking Level: Expert

Home Town: Bandon, Oregon, USA

Living In: Olympia, Washington, USA

Reviewed: Feb. 4, 2012

When I don't have bananas, I substitute other fruits, like apples or canned pumpkin and add the spices that go with that fruit. This recipe is a keeper. A good way to use up fruit at the end of the week. I've even mixed apples with pears, pumpkin with craisins and I always add chopped walnuts. The possibilities are endless.Thanks Janet!

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Shelter53

Reviewed: Feb. 3, 2012

I love this recipe. I change it up sometimes by reducing flour to 1 cup and add 1 cup oatmeal and 1 tablespoon cinnamon and an additional 3 tablespoos milk.

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Reviewer:

Burt

Reviewed: Jan. 11, 2012

Okay so I did my best to make these sort of healthier. I didn't look at any reviews before baking these so sorry if I'm repeating anything anyone has said. I think I got these down to about 80 calories per muffin, 24 muffins per batch. These are my revisions: Instead of 1/2c of butter: I used about 1/4c of butter and filled the rest of the measuring cup with plain greek yogurt. Instead of 1/2c of brown sugar: I used 1/4c of brown sugar and 1-1/2 tbls of organic honey. Instead of reg milk I used almond milk. Instead of 1-1/2c of white flour: I used 1c whole wheat flour, 1/2c of white flour. I only used 1/3c of wheat bran. I don’t like it that much but know its good for me so I had to use some. I used 4 medium bananas. Oh yeah I whisked the eggs really well before adding, then I folded them in. They turned out moist, yummy, kinda fluffy, and overall good. I would make them again. My 3 year old daughter likes them.

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