Reviewed: Jul. 31, 2009

Fabulous! Love that there is no fat used in this recipe. I used raisin bran cereal, including the raisins, instead of the bran; 1/3 C. Splenda and 1/3 C. brown sugar for the sugar and omitted the baking soda. I added 1 tsp. cinnamon. I would use more fresh or frozen blueberries next time. Turned out great. Put them in a freezer bag after cooling and pull them out for breakfast or coffee treats. Thanks for such a good, healthy recipe. Something you don't have to feel guilty about.

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Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jul. 29, 2009

These are AMAZING, except I used all whole wheat flour and I added another handful of blueberries. Thank you for a great recipe, I'll be making these again with various fruits.

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Stevie Bowden

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Reviewed: Jul. 29, 2009

Delicious! I used all-bran as that's what we had on hand. Per some of the other comments I added 1/2tsp cinnamon, about 1/8tsp nutmeg, and almost another 1/2 cup of fresh blueberrys.

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TedO

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Reviewed: Jul. 22, 2009

I could eat these every day for the rest of my life! They taste just like the raisin bran muffin from Marie Callendars! AMAZING. Oh, go easy on these- (lots of fiber!)

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4thegospel

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Reviewed: Jul. 20, 2009

these are so moist. cant believe theres no fat. i used fresh blueberries which were really big. 1 1/2 cup would work better. i freeze most of them for breakfast later. wrap it in wet paper towel and microwave for 30 sec. on high. so convenient.

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Sniffs

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Reviewed: Jul. 17, 2009

These are AMAZING!!! The recipe and method of preparation is very similar to Classic Bran Muffins from this site. I used a mashed banana instead of applesauce and chopped apples instead of blueberries. I reduced the sugar to 1/3 cup and they were still plenty sweet. They were also gone within about 12 hours...probably my favorite muffins EVER. Next time I'll make the batter into six giant muffins instead of twelve little ones.

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400luv

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

Super tasty and very moist! Delicious with banana too... This recipe is a keeper!

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Camila T.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jul. 16, 2009

These are perfect and a total hit. I brought them into my office and everyone asked for the recipe.

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Kelly

Cooking Level: Intermediate

Home Town: Douglaston, New York, USA

Living In: Dunwoody, Georgia, USA

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Reviewed: Jul. 13, 2009

I made these muffins tonight. They came out absolutely perfect, and smelt heavenly. I only made two substitution in this recipe: instead of using a full egg (white and yolk) I used two egg whites cutting the fat content to a even lower level, I also used 3/4 of a cup of large fresh blueberries and 1/4 cup of frozen blueberries. I was fearful that they would come out dry due to the lack of fat in the recipe, but they ended up coming out moist and filled with blueberry-goodness. This is a great low-fat recipe.

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COOK24

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Reviewed: Jul. 12, 2009

Awesome healthy muffins. Easy too! Didn't change anything and they turned out really moist and dense and tasty.

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LS

Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

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Reviewed: Jul. 8, 2009

For a low-fat, low-calorie muffin, these are excellent. Also, they're not dry & dull like a normal bran muffin, nor are they greasy like some bran muffins can be. I followed the recipe to a T, though I may add cinnamon next time. I've made these with fresh blueberries, as well as frozen wild blueberries, both with excellent results.

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NMFOLEY1

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Reviewed: Jul. 7, 2009

This is now a staple in my house! They are really yummy for a low fat muffin. Perfect for a breakfast muffin, not too sweet, heavy or too many calories. I have made them adding raspberries for a mixed berry and sometimes I make them with banana and walnuts instead of berries LOVE LOVE LOVE this recipe!

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Jillian

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jul. 6, 2009

For a healthy low fat muffin you can't beat this recipe. I followed the recipe exactly. I have made these twice now and I think they are very good.

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Dana

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Reviewed: Jun. 26, 2009

Very moist! I used strawberries this time. I cut back the brown sugar to 1/2 cup. and added 1 tsp of cinnamon and a sprinkle of nutmeg. I will try to use whole wheat flour only next time as suggested by others.

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Janetbeignet

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

I have no clue where I went wrong. Like many others my muffins are crispy on the outside with wet centers. The flavor is great, but the middle is not baked.

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MommaPintler

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

Made a modified version of these delicious and successful muffins on my blog. Substituted bluberries with plums, made the flour 100% whole wheat, added soy milk instead of normal milk. Worked out just GREAT! Thanks!!!

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Joanna

Cooking Level: Intermediate

Home Town: Davis, California, USA

Living In: Walla Walla, Washington, USA

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Reviewed: Jun. 16, 2009

Loved this recipe! It is a great healthy alternative to regular muffins which are delicious, but pack the calories. I followed the recipe except for I too used 1 tsp of vanilla and I used only whole wheat flour. I was also running a little low on milk, so for the small amount I lacked a used a scoop of vanilla yogurt that I had. I read that yogurt adds more moisture which these definitely did not lack!

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AWeiser29

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

Yummy and so filling! I used all whole wheat flour and increased the amount of blueberries (i used frozen-slightly thawed). I topped the muffins with an oatmeal struesel topping using quick oats, brown sugar, butter, cinnamon and nutmeg. I had no trouble getting the muffins out of the pan, but I also greased them pretty well with butter. These muffins were delicious and thank you for sharing!

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Samantha715

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Los Osos, California, USA

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Reviewed: May 30, 2009

I've made these several times and love them. They are a delicious, filling and healthy breakfast or snack. I don't usually stock whole wheat flour so I added extra all purpose flour as a substitute. Otherwise I followed the original recipe.

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suzanne446

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Reviewed: May 29, 2009

i used several suggested changes: i used only baking powder, all wheat flour, and added some cinnamon. i would like to use egg beaters next time, but these are really wonderful. everyone gobbled them up, even my 6 year old and my one year old. i will make them again and again. thanks for the recipe!

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