Here's how I modified it: No oat bran, no oil, no buttermilk, and no banana. I halved the recipe (to see how they would come out) and substituted some of the items above: another 1/8 cup of Quaker quick oats (didn't have any oat bran), 1/4 cup Mott's Original applesauce and 1% milk (for banana and buttermilk). I also used an egg white instead of a whole egg, 1/4 cup of white and 1/4 cup light brown sugar instead of just using all white sugar, and added 1/4 tsp cinnamon (to the applesauce). The modifications were mostly for taste (I don't like bananas or buttermilk). I had to cook these for 22 minutes at 350 in a Caphalon muffin pan. I always find that when using Caphalon, things need to cook a bit longer. They came out perfect, and they taste and look great. They look better than the picture! For diet purposes I calculated my modifications (using thedailyplate.com): 191 calories, 4g fat, 1mg cholesterol, 194 mg sodium, 34g carbs, 20g sugar, 3g fiber (to make them more healthy I would next time add more fiber), and 5g fat per muffin.

I used oat bran flour..not sure if that is the same as oat bran or not. Also, I had no walnuts, so I left them out. Otherwise, you would never guess this is a healthier alternative to regular muffins. They come out nice and moist.

Very yummy! I added two teaspoons of flax seed to add to its health value. My 4 year old loved them. I will definitely be keeping this in my recipe box. Very easy to make and so worth having a healthy version of a breakfast favorite. Update: These freeze and reheat in the microwave very well. They don't keep as long as other muffins.

I loved these muffins. The only thing I changed was to substitute yogurt for the buttermilk. I froze any muffins that we didn't eat the first day. Then whenever we wanted one, we'd just pop it in the microwave for a bit and it would taste freshly baked. Yum!

These are the best blueberry muffins I have ever had. And I am like Mikey, I hate everything. I added two tablespoons of flax seeds for the health benefits and added the whole carton of fresh blueberries. I don't find American style health foods to be very appetizing nor tasty. It is kind of like eating cardboard with shredded wheat added as the topping. The two of us have snarfed down the muffins in almost 2 days. These are GREAT. This is a moist muffin that is irresistible. This recipe made 12 regular muffins, 24 mini muffins and two mini bunt cakes.

I had to make some substitutions, so I hate giving a rating, but I didn't have oatbran. I threw in some flax seed and upped the oatmeal - it is definitely a dense batter. I used cupcake cups for half the batch, and they are very difficult to get out of the cups - half the muffin sticks to the paper. The high moisture is nice (I was short some blueberries and threw in some chopped strawberries, so that had an effect too), and the flavour is really good. I'd like to make them again with honey and the right amount of bluberries (no strawberries!)

Fabulous! I make these all the time with a few adjustments and they are AWESOME!! I use brown sugar instead of white and use 1/2 cup - they don't need all that sugar. I use ground flax seed instead of wheat germ because I don't usually have wheat germ on hand. These are good with regular milk but even better if you have the buttermilk! You could even substitute some applesauce for the oil if you want to reduce the fat further. Thanks for a great recipe!

Just what I was looking for! A sweet and moist blueberry muffin without all of the guilt. I used fresh blueberries from the warehouse store. I did not have buttermilk, so I substituted half and half with a squeeze of lemon juice and lemon zest. I did not taste the banana, which I was worried about, and in fact, might try cutting the sugar back a little bit next time if both my banana and my blueberries are ripe and sweet. As an experiment, I added a spoonful of cream cheese and several raspberries to the center of a few. It was a real treat! Next time I will experiment with adding flax seed and other nuts for added texture and nutrition. Update: I could definately taste the bananas the second day and the muffins did not keep well.

These weren't very sweet, but great as a healthy breakfast muffin and nice topped with some butter. I used all whole wheat flour. Instead of oat bran and oats I used a 5-grain instant cereal. Also used half brown sugar and half white sugar and added a tsp. cinnamon. Used half ground flax seeds and half chopped walnuts. I used frozen blueberries, but next time I'll try fresh.

I was expecting to love this recipe, with all the yummy-sounding ingredients and good reviews. In the end I was a little disappointed. The flavor was okay, but the texture seemed somehow off. I think it has major potential, but so far it isn't the best recipe I've found for healthier baked treats.

Very good! I used 1/2 cups oats and omitted the oat bran...all else as stated. They were not a wow but I would make them again as they are good wholesome ingredients. Thank you for the recipe.

These turned out wonderful! Everyone at church gobbled them up when I brought them for breakfast. I made them just as the recipe called for except I used applesauce in place of the banana (I'm not a big banana fan) and they were still yummy. Thanks for a great muffin recipe!

Cook 18 minutes. More than that makes the berries burst and ooze.

my fiance and i have started trying to eat better. i love to bake and i thought i'd give these a try. i wasn't too sure how they would taste being bran muffins -- but WOW - were these good!! even after all the changes i made this was still a delicious and healthy alternative snack. like an earlier reviewer suggested, i used 100% canned pumpkin (not the sweetened pie stuff) instead of a banana and chocolate chips instead of blueberries. i also substituted brown sugar for white and only used 100% whole wheat flour. i added a little nutmeg, ginger and cinnamon just like you would to a pumpkin pie to add a little spice flavor to the muffins. i didn't do it this time, but i'd go ahead and add a little flax seed meal as well. just because a little of that stuff goes a long ways and it's a wonderful source of your omega-3s. or another suggestion would be to substitute flax seed oil in place of the vegetable oil if you think they'll taste too grainy for you. the only other thing i changed was that i only had the powdered buttermilk, so next time i'm going to use the canned because they did come out a little dry, and that might have made a difference. otherwise, this is an excellent recipe to use if you're trying to eat better but still have a bit of a sweet tooth! make these for breakfast in the morning along with a blueberry banana shake and you'll be good to go!

I've made these several times following the recipe, which are delicious. But when I didn't have blueberries I made them into banana nut muffins, which are even better! I use all whole wheat flour, brown sugar instead of white, all quick oatmeal instead of oat bran and oatmeal, and 2 mashed bananas. You do have to fill the muffin cups up all the way, which makes for a nice, slightly crispy muffin top. (They've never spilled over on me in the oven.) I have to cook mine for 20 minutes. They're a wonderful, healthful breakfast muffin that my whole family loves.

I used spelt flour instead of the whole wheat for added nutrition. I also replaced white sugar with brown sugar. Very yummy.....also great with strawberries.

Wow! I keep trying different recipes for healthy muffins and this is the best! I used a bit more than 1 cup of frozen blueberries. I also substituted 3/4 cup strawberry yogurt and 1/4 cup milk for the buttermilk. Don't overmix, just gently stir with a rubber spatula.

They were/are pretty good. I've eaten one so far. I actually didn't put the berries in the mix. I scooped the batter into the cups, and next placed a couple berries into each batter-filled cup. I used Whole Foods frozen mixed berries. Fresh blueberries are too expensive right now. I can't say they are the best muffins that I have ever had, but I like them enough to make them again.