Reviewed: Sep. 22, 2009

I forgot to put the cinnamon in and found that you can taste the bitterness of the baking soda. I thought there seemed like too much when I was making them but the high bran content might need it? Otherwise pretty good. I'm going to try different kinds of applesauce in this. I think I'd like some of the flavored ones with a little more sweetness. I used unsweetened and thought they could be just a tiny bit sweeter to balance the heavy bran and point up the fruit. Blueberries are not very sweet so it seems to need a boost to the flavor. Honey might be a good replacement for the brown sugar to bring a tad more moisture. The heaviness of the bran seems to need a little more oven time and so the outsides get kind of dry in the time it takes to cook the middle properly. I found the 18 minute time to be accurate for two tins of 6 each.

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Lyyle

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Reviewed: Sep. 16, 2009

Made these last night,and we loved them! Only change i made was to increase the cinnamon a half teaspoon and added half a mashed banana to the mix before folding in the blueberries. Yummy recipe!!

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Pyewacket

Cooking Level: Expert

Home Town: Altus, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 18, 2009

I'm always looking for healthier versions of my favorite pastries. This one is a pretty good healthy alternative! Substitutions: used white whole wheat flour instead of AP flour (I found it at Trader Joe's), added 1 1/4 c. of applesauce, and 2 eggs instead of the egg substitute. I didn't add the granola on top, but I thought the muffin was good as is! Great recipe!

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Miss Henny

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

AMAZING, These are my go-to muffins. I changed only a couple of things: - used whole wheat flour instead of white. - no cinnamon - no pecans - no granola on top. really the best recipe for muffins I've found anywhere. Thanks for sharing!

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Suzanne G.

Living In: Windsor, Ontario, Canada

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Reviewed: May 22, 2009

I was looking for a healthier alternative, and decided to give this a try. They turned out moist and flavorful. I used half cake flour and half whole wheat flour for a little more fiber. I also used blueberries and blackberries, just because I had some fresh blackberries I wanted to use up. My blueberries were frozen, so I reserved a couple of tablespoons of flour and tossed them with the berries. (It keeps them from turning your dough purple and sinking to the bottom.) I didn't have granola, so I pulsed 1/3 cup pecan halves, 1/3 oats, 1/3 cup brown sugar in the food processor and topped the muffins with it. Very good and I could feel great about feeding them to the family.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: May 21, 2009

These are great just as is, and they are also easy to modify. I used grated apple instead of applesauce.

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PHOEBEWISE

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Reviewed: May 18, 2009

These are great - especially since they are so healthy! I subbed 1 TB of flaxseed and 1/2 cup of unsweetened applesauce for the oil and topped them all off with streusel (1/2 C brown sugar, 1/2 C oats, 2 tsp butter, little cinnamon). I didn't have any bran so I soaked a little All Bran cereal in skim milk and mixed it in with the wet ingredients instead of the dry. My only issue was removing the muffins from the pan. I only used 1 cup of blueberries but they must have sunk while baking and ended up making the bottoms of the muffins too moist to remove from the pan. That said, they tasted great!

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Marianne Ortiz

Cooking Level: Intermediate

Home Town: Wallingford, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 14, 2009

I'm not typically a fan of bran muffins, but these were surprisingly moist and delicious. I used blueberries straight out of the freezer and extended the cooking time by about five minutes, and they turned out perfectly!

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RobynB

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Reviewed: Apr. 30, 2009

Changes I made are: 3 cups of a combined whole wheat flour with oat bran, 1 cup of applesauce and 2 bannanas, 1 C strawberries, 1/2 C Splenda brown sugar blend, 1/8 C Splenda White granulated, 1 egg plus 2 egg whites, 2tsp cinnamon and 1 tsp allspice. I's add more spices next time. No granola topping. I went to Calorie King to figure out the calories the way I made them because they have a good size and are dense so I was guessing 300 Cal but discovered they were only 200 CAL and 3.7g of Fiber. I will make these many times using varying the fruit.

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Kathy

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Reviewed: Apr. 5, 2009

This was a good recipe for bran muffins, but lacked some flavor. I substituted two eggs for the egg substitute and put fruit and nut granola on top. Delicious!

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bakerschmaker23

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Reviewed: Mar. 14, 2009

Mmmm. Mmmm. Good. Moist, flavorful, and not too dense. As someone suggested, I used two whole eggs instead of egg substitute. Everything else the same. Unlike a lot of muffin recipes, the batter fills the muffins tins to the tops. It is probably a good idea to use muffin liners, as I did not and the blueberry juice went syrupy during cooking and kinda stuck to the edges at the tops. I used a knife to circle around each tin and gently pull out each muffin.

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AAL67

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Reviewed: Mar. 8, 2009

Love this recipe. It's healthy and still tastes good. The muffins are moist and not too sweet. Substituted 2 eggs for egg subst., mashed bananas for 1/2 the applesauce & used twice the cinammon and vanilla. They're delicious with or w/o nuts.

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Julie D

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Reviewed: Dec. 7, 2008

This is a great, simple recipe. I didn't have applesauce, so I used about half a can of pumpkin puree instead. The batter was super thick so I added some buttermilk to thin it out. I also didn't have baking powder so I just used baking soda. It was great with frozen blueberries and chopped walnuts, and I left off the granola topping. Great way to get lots of nutrients in my diet, and my husband loves these.

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caroline

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: Oct. 25, 2008

I made these muffins trying to get the most "bang for my buck" in terms of nutrition into my 15-month-old picky eater. He loved them as did my 34-year-old processed sugar lover husband! I rate the recipe as stated, but I did make two changes: I replaced 1/2 cup of white flour with 1/2 cup of whole wheat flour and I did not have any cinnamon on hand so put a dash of allspice in. Fabulously moist and sweet. I will definitely make these again!

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Stephanie L.

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 28, 2008

Oh my goodness! These are absolutely fantastic - even my picky husband has devoured them! I doubled the recipe and got 30 muffins, not 24. I also substituted whole wheat flour, and sprinkled just a little brown sugar on top instead of the granola. Wow! Even a few days later, these muffins are just as moist, tasty and melt-in-your-mouth as when they were first baked. We froze the majority of them to have a quick breakfast on hand. Just defrost overnight in the fridge, and throw them in your toaster oven or mircrowave in the morning. Definitely beats skipping breakfast!

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stareynoso

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Reviewed: Jul. 14, 2008

A great healthy muffin. I use white whole wheat flour and fresh blueberries. Really tasty! Thanks.

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mars2dave

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Reviewed: Apr. 19, 2008

These were very good - I followed a few suggestions and made the following changes though: half white flour, half whole wheat; two real eggs instead of egg substitute; and added one mashed banana. I don't have a food scale and had some difficulty figuring out the amount of chopped pecans it called for. I put in half a cup, and I think it could stand to have even more added. The two year old and the thirty year old both devoured them though, nice and moist, not too sweet!

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Apr. 1, 2008

I have made this recipe quite a few times but have amended the original slightly, following the advice of previous reviewers. I used no oil and substituted with 1½ cups of apple or banana (I have used both), rolled oats instead of oat bran (next time I will use only one cup because they do have an oaty flavour which I would like to reduce slightly), two eggs, wholewheat flour. I added more cinnamon and also a touch of nutmeg and ginger and didn't use any nuts. This time I used frozen raspberries and bluberries and they were lovely! They taste healthy and of course they are not as light as fatty versions, but they taste great!

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TeeHee

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Reviewed: Feb. 9, 2008

I was loooking for a recipe to use up some All-Bran in my cupboard, and this was a very good, basic Bran Muffin recipe. I also used up 1/2 cup of a dry fruit mix (golden raisens, cranberries, cherries) instead of the other fruit and nut ingredients I didn't have. I loved the texture and taste. Only reason I gave 4 stars not 5, was because they seemed to dry out in a day when stored in air-tight container, but this may be because of my dry-fruit substitutions. I would definately try this one again.

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MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Feb. 6, 2008

After reading all the reviews for the recipe, I went out to buy the ingredients I needed. I was a little disappointed in the flavor of the muffins. I am addicted to a whole grain blueberry bran muffin from a coffee shop near my house, so I have a taste I am trying to achieve. I did think this recipe called for maybe a 1/4 cup too many blueberries. I've made different recipes with a cup, and this was half over. I also used 1 cup of all purpose flour and the remaining half using whole wheat flour, it's possible that combination ruined the flavor? They are not bad but I am not sure why mine didn't turn out the way the other reviewers claimed they would be...

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aakhtar2

Cooking Level: Intermediate

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Blueberry Nut Oat Bran Muffins

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