Reviewed: Jul. 18, 2008

This is a great healthy muffin recipe! I used all whole wheat flour and 1/3 cup brown sugar+ 1/3 cup Splenda instead of 2/3 cup brown sugar. I also used oat bran instead of wheat bran, frozen blueberries, and egg subsitute in place of the egg. I ended up with 15 muffins. I just tried a warm one fresh out of the oven and they are pretty good :-)

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

I made these on a family vacation, and they were fought over! I added 1/2 c more blueberries, but otherwise made to recipe. I love them. Thanks for the recipe!!

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Sandie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 8, 2008

Love this recipe. I made it all the time!

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Jade

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Reviewed: Jul. 7, 2008

I was expecting these muffins to be so good based on the other reviews - but was very disappointed by the taste. They were very moist, but I did not like the taste at all.

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IOVINE518

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Jul. 7, 2008

These are delicious! As some other people, I didn't have applesauce so I used a banana. I also used eggbeaters instead of an egg. I highly recommend these!

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KDA1114

Cooking Level: Intermediate

Home Town: Shelbyville, Kentucky, USA

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Reviewed: Jun. 27, 2008

These muffins are wonderful. If you are using frozen blueberries, make sure and use the wild blueberries. They are smaller and make a better presentation. When making for my 1 & 2 year old girls, I only use whole wheat. They are more dense but taste better to me. Of course my husband prefers white flour...or Duncan Hines.

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Lacey Keath

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2008

If love the flavour of these! One of the best muffin recipes I've found. I didn't have milk, so I used unsweetened soy milk and egg beaters. Turned out amazing. Very moist. I read some of the reviews that said to try frozen blueberries. What? I never use frozen fruits in baking, they have absolutely NO flavour at all. I used fresh store-bought blueberries and they were fantastic.

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S3

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

These were very good. My husband likes them more than I do. They were very easy to make, I followed the recipe as written. Next time I will probably use frozen wild blueberries as someone else suggested, I think they might turn out better.

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Dee

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Snohomish, Washington, USA

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Reviewed: Jun. 15, 2008

AWESOME!!!

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MEOW218

Cooking Level: Intermediate

Home Town: Summerfield, Prince Edward Island, Canada

Living In: Edson, Alberta, Canada

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Reviewed: Jun. 10, 2008

Very good, nutritious muffin recipe. The muffins didn't rise well and were very moist but I expected that based on the ingredients. Used 1/3 cup brown sugar splenda instead of brown sugar, unsweetened strawberry/kiwi applesauce instead of regular and buckwheat flour instead of whole wheat flour. Also added 1 tbsp flax seed to the bran mix. The muffin was a little sweet for my taste but it could have been from the bran cereal I used. I let the bran soak in the milk until it was mushy (~ 15min). Will make again based on the nutritious value alone. I may try adding protein powder to the mix next time.

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We love to cook

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Reviewed: Jun. 5, 2008

Delicious and very moist! Substituted oat bran for the wheat as it was what I had on hand, and used an extra 1/2 cup of blueberries. Will definitely make again!!!

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KAT/NJ

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Reviewed: Jun. 2, 2008

I LOVE these muffins! I've made these twice now and they are soooo good! Both times I've used wheat germ instead of bran because that's all I had and it was fantastic. I will try using bran next time but I don't see how it could be any better.

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Rachel

Cooking Level: Intermediate

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Reviewed: May 28, 2008

These muffins are wonderful!! I made the recipe as listed with one exception: I used 1/3 cup Splenda brown sugar blend instead of plain brown sugar. These are heavenly, thanks for posting the recipe!

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Sarah

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Reviewed: May 4, 2008

Very tasty and healthy. I doubled the recipe and only put in one cup, of brown sugar, accidentially missing 1/3 cup. They still tasted great.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Apr. 25, 2008

I made a few changes to this recipe. I used 1 cup of bran cereal (Post 100% Bran) and added the 1 cup of milk. Instead of waiting 10 minutes. I used a hand blender to puree it. When I added the bran puree to the rest of the ingredients I also added 1/2 cup of rolled oats (large). I switched the 1/2 cup of applesauce for 1/2 cup of yogurt (it was all I had). I used all wheat bran flour instead of half and half also. I used 1 cup of Europe's Best 4-Field Berry mixture instead of just blueberries and I pressed an apple chunk into the top of each muffin before baking. They seem to have turned out fairly well. Not too sweet at all.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Apr. 22, 2008

As from a previous review, I substituted one mashed banana over the applesauce. Then I used dried cranberries rather than blueberries and added 1/3 cup of unsalted sunflower seeds. A terrific mid-morning, post-workout snack! One note: it took nearly 25 min for the muffins to bake thoroughly.

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Peckinpah

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Reviewed: Apr. 13, 2008

Even my white flour-, full fat-loving family loved these whole grain muffins. They were very moist and just sweet enough to be a treat. The instruction about tapping the muffin top to see if it bounces back is a good indication of when it's done. It took 25 minutes for my batch of muffins to reach that stage. The only changes I made were to increase the vanilla to 1 t, substitute plain yogurt since I didn't have applesauce, and substitute frozen wild blueberries. I think the smaller berries make tastier muffins since they distribute more evenly throughout the muffin instead of the few, giant blobs of blueberry that occur when I used the regular-sized ones. Plus, wild blueberries have more antioxidants. I will be making these muffins regularly for breakfast.

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hereticsnail

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Reviewed: Apr. 8, 2008

These are great! Very impressed in this recipe, as I have tried a few other healthy muffin recipes and they are typically pretty dull. I used eggbeaters in place of the egg and Splenda brown sugar mix instead of regular... turned out great. My new favorite healthy recipe!

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 8, 2008

THESE ARE THE BEST!! I've been searching for soooo long for a healthy delicous, semi-dense and moist bran muffin recipe and finally I have found it!! I followed the recipe to a T (except I made 6 jumbo muffins instead of 12) and they came out gorgeous! I used a crown top jumbo muffin pan and they looked like I just bought them from a gourment bakery downtown somewhere. The best part is that the jumbo muffins came out to be approx. 200 calories each! Yum! My search is over. A++

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Jenny

Cooking Level: Beginning

Home Town: New Westminster, British Columbia, Canada

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Reviewed: Apr. 7, 2008

These were really delicious and so healthy! I made them exactly as the recipe specified. (Which I believe is what you should do if you are going to give a valid review). I did spray my muffin pan. I used frozen blueberries. I will make these again and again.

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