Reviewed: Feb. 20, 2012

Very tasty and easy. Light peanut butter flavor. Very moist. I didn't have buttermilk so subbed in plain kefir. Also subbed in 1/2 cup of whole wheat pastry flour just to try it out. Great recipe. A keeper

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Reviewer:

kaykay

Reviewed: Sep. 14, 2011

Nice, moist muffins. My only criticism is (like others said) they could be sweeter. I may try adding more sugar next time. I didn't have rolled oats on hand so I added an extra 1/3 cup of flour and an extra cup of bran flakes and it worked great! Also, I cut back on the oil and a bit of the sugar and added about an 1/8 cup of honey. I would def. make again and maybe experiment with tossing in some fruit and nuts!

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Reviewer:

Stephanie

Reviewed: Sep. 13, 2011

I had to take out the peanut butter so I could send these to school with my children for lunch (they attend a peanut-aware school and are not permitted to bring peanut products). I substituted one cup of pumpkin instead. Mashed bananas would probably also work. I really liked these.

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Reviewer:

Beckingham72

Reviewed: Aug. 8, 2011

This is one recipe that will please them all. ... here are my variations... I used 1 cup of brown sugar instead of white... 1 cup of milk and 1 cup of sour cream in place of the buttermilk... and used white whole wheat flour. Also used Raisin Bran (slightly crushed). Everybody from 1 1/2 yrs. old to 90 year old loved them... Stupid dog even ate a couple off the counter while they were cooling... hahaha! Definitely a great recipe... Thanks so much!

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Reviewer:

SANDYANDY6

Reviewed: Mar. 14, 2011

very good! used wheat flour, subbed applesauce for oil, and i used half butterscotch and half chocolate chips.

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4 users found this review helpful

Reviewer:

Peggy Thrill

Reviewed: Feb. 16, 2011

Excellent and very moist, will make again.. For healthier version used 1/2 sugar and 1/2 splenda.. Excellent!!!

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6 users found this review helpful

Reviewer:

Natty

Reviewed: Jan. 28, 2011

I am disappointed in these. I think I was expecting too much. The first batch was still wet in the center at 14 minutes but burnt by 17. The second batch looks better, ( I lowered the temp to 350 for 17 minutes). I prefer bran muffins with a heartier texture. The batter reminded me of plain flour muffins with a bit of bran flecks. Do not get me wrong...I ate three, but I do not think I will use this particular recipe again.

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Reviewer:

iammakingdinner

Reviewed: Jan. 16, 2011

Delicious straight from the oven, a bit dry once cooled. This may be due to using oat bran rather than bran flake cereal. We decreased the oat bran the 2nd time and they were still delicious warm but a little dry cooled.

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9 users found this review helpful

Reviewer:

DianaB

Cooking Level: Expert

Reviewed: Dec. 19, 2010

These are very good! I'll add my substitutions to the conversation...I tried to make them a little healthier and get rid of some of the fat and cholesterol. I used applesause instead of oil; I replaced the 2 eggs with 1 ripe banana and 1/2 tsp. of baking powder; I also used 1 cup of whole wheat flour in place of 1 cup of the all purpose; I added 1 tsp of vanilla on the advice from another review. I didn't have enough bran flakes (about 3 cups instead of 4 1/2), but that didn't seem to matter; I also blended the flakes with my Magic Bullet and added them to the dry ingredients, instead of folding them in afterwards. I made 1/2 of my muffins without the chocolate chips, and the rest with them (used 1/2 cup instead of a whole one); both turned out wonderfully moist and not the least bit crumbly.

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Reviewer:

Happy

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

Reviewed: Nov. 10, 2010

I really like these, and more importantly, so do my kids. I like that they have the wheat bran and oats in them and some protein with the peanut butter. My daughter has been taking these as a snack before swimming and loves them. Will probably be making these often.

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