Reviewed: Feb. 1, 2009

so easy, wholesome and delicious! I used 1 whole wheat flour and added some walnuts and used 1 ripe banana instead of applesauce. It was the best muffins I've ever had.

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Claudia

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Reviewed: Jan. 29, 2009

This is a great way to get blueberries and bran into your diet! I also added ground flax. I don't understand the instructions with soaking the bran in milk. No need to do that. Tried it to see if it made a difference and I could see none. First mix wet with wet and the dry with the dry. Since I used frozen berries, I took the advice of adding the berries to the dry mix before combining the wet and dry. Leave berries in freezer until ready to mix.. keeps it from giving that 'swampy' look.

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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: Jan. 26, 2009

Great recipe with some healthy ingredients which always helps

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Lucie

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Reviewed: Jan. 23, 2009

These are excellent!

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runbum

Cooking Level: Intermediate

Home Town: Soldiers Grove, Wisconsin, USA

Living In: Decorah, Iowa, USA

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Reviewed: Jan. 22, 2009

These were okay. They held together well and were very moist. But I really didn't care for the "bran" texture.

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recipejunkie5

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 17, 2009

Great!!! My husband was afraid to try them because they are healthy but we both loved them. I doubled the blueberries and discovered that you can actually have too many blueberries but other than that they were surprisingly delicious.

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April Warner Tracy

Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

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Reviewed: Jan. 15, 2009

I really enjoyed these. I did not have some of the ingredients so I had to improvise, but I found that they came out chewy and sticky nevertheless. Lovely.

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Sarah N

Cooking Level: Intermediate

Home Town: Newbury, Berkshire, England, U.K.

Living In: Fairbanks, Alaska, USA

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Reviewed: Jan. 14, 2009

Pretty good, I added in a 1/2 cup of raisins too.

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Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Jan. 10, 2009

I started out with this prepared for a flop - I was in for a surprise! These are INcredible! I used the tip for a bit more baking powder and added in the grated carrots and extra blueberries. They were moist and delicious and GONE in two days... definitely a shock for me, since when I try to cook healthily I'm usually shot down by my three hockey-player brothers. Fortunately I kept the healthy aspect hush-hush and they were thoroughly enjoyed :) I'll definitely be making these again.

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Makaela

Cooking Level: Beginning

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Reviewed: Jan. 10, 2009

This is the best low-fat bran muffin recipe I have ever tried. I used raisins instead of blueberries and used all whole wheat flour instead of half white.

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twotaras

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Reviewed: Jan. 8, 2009

Followed other reviewers suggestions. Used Brown Sugar Splenda, Wheat Flour only, All Bran, and egg whites. I made them thinking I would be the only one who liked them. I was going to freeze them for quick breakfasts. Well.... there are only 2 left. My teenager said they were "rediculous"---apparetly that means 'good' since she ate three. The rest of the family loved them too. I didn't even tell them that they were a "healthy Chioce!".

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Jan. 4, 2009

These are excellent for a low-fat muffin. My husband usually refuses my "low-fat" baked recipes, but these were a hit in his book. The only change I made was to add cut up peaches instead of blueberries as I had peaches to use. Will try the blueberries next time.

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SacramentoSaucy

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Reviewed: Dec. 30, 2008

My family loves these muffins. I made them using old blueberries (you know when they're pretty soft and no flavour) as well as frozen raspberries, changed the vanilla to about two tablespoons of lemon juice, used brown sugar which I decreased by almost half as I used some sweetened raspberry applesauce no one was eating.

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Stefanie B

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

Yum yum YUM! I have never found a bran muffin or a low fat muffin I liked until now. I used fresh blueberries, doubled the vanilla, and added cinnamon and a dash of nutmeg. That was a good call- they had really delicious flavor. I sprayed the muffin pan (nonstick) with cooking spray and floured the liners as well. They just slid right out. They rose well, and they are fluffy and moist. Note: make sure your bran is fresh, because wheat bran goes bad, believe it or not, which can give your muffins a nasty taste. I can't wait to play around with this recipe; I might try it with 80% cocoa chocolate chips or bananas and walnuts, etc. I wonder how many calories these would be if I substituted Splenda? Hmmm....in any case, thanks for an awesome recipe!

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meatball

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Caledonia, Ontario, Canada

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Reviewed: Nov. 22, 2008

I had no ideas muffins could be this easy, low-fat, and delicious! Thanks!

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mbl

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

I followed the directions directly as written. These muffind were very bland, and had no sweetness at all. I hate that I went and bought wheat flour and bran just to make this recipe. I will admit that maybe my expectations were too high.

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leanmeancook

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Reviewed: Nov. 3, 2008

I was looking for some low fat muffin recipies and came across this one. I thought it was great! It was very moist and just the right sweetness. My kids and husband even enjoyed! I will definately use this often in my household!

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Teagirl

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

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Reviewed: Oct. 31, 2008

I didn't have any wheat bran, so I used oat bran and some ground flax seed. Also, instead of AP flour, I sub. rice flour. I doubled the blueberries as someone suggested, and my husband thought there was way too many. A very yummy receipe. Will be making again.

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Luv2bake_sweets

Home Town: Amarillo, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Oct. 28, 2008

Great muffin. I did follow some of the other recommendations and added only 1/2 cup of brown sugar and 1/4 cup of ground flax seed. They were nice and moist and not overly sweet.

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JJ

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Reviewed: Oct. 20, 2008

These turned out great! Added a tsp of cinnamom and a little more vanilla, some flax meal, and 1/2 cup of no fat sour cream too. Will be making them again for sure. Thanks for sharing your recipe!!

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