Whole Grain Banana Muffins Recipe

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Most Helpful Positive Review

Jan 16, 2008

I was SOOOO happy with this recipe! I am on Weight Watchers and have figured out that as I prepared them, the muffins are about 2 points each. I used regular whole wheat flour, not pastry flour. I also omitted raisins and did use pecans, but I mixed them in rather than sprinkling them on top. I also used wheat bran instead of oat bran.

—Mrs.Syntax

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Most Helpful Critical Review

Sep 27, 2010

I've made these twice, and neither time did they turn out tasting very good, or rising very well. I think I'll stick with the honey bran muffin recipe.

—moxie & mirth

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62 Ratings

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Oct 04, 2007

These are the best muffins EVER! I make them at least once a week :) I use wheat bran instead of oat bran...it has less calories! Oh, I also couldn't find pastry flour, so I just use whole wheat flour for all of it. And I always use a different flavor of fat free yogurt instead of plain. Also I mix the pecans right into the mix, and bake for about 17 minutes. Perfection! These are so low in fat & calories and totally moist. I recommend them to everyone. Great recipe!

—Huntersmama

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Sep 26, 2004

very good for whole grain healthy muffins! I am usually disappointed in the flavor of recipes like this, but this one is tasty and so healthy! I used whole rolled ots instead of oat bran, no raisins and no nuts...and it came out very good. I will make this again for a healthy treat for my kids.

—NCMAMAX2

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Sep 01, 2007

This was really really good. I omitted the added sugar, and halved the maple syrup, and used wheat germ instead of oat bran, and it was still excellent. How a muffin should taste.

—Chamomille

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Jul 15, 2010

Excellent texture and moist for an extremely low fat muffin! Got a nice crown on them too. I also used wheat bran instead of oat bran. To reduce the sugar I skipped the raisins and maple syrup and instead used just 1/4 cup sugar as called for in the recipe and 4 bananas. They were not bakery-cakey sweet that way, which I actually prefer. Non-fat greek strained yogurt worked terrific (and added to the moistness--plus a protein boost!), and if you do that, you don't need sour cream - just use 3/4 cup greek yogurt for both. In my laziness I also used one whole egg instead of the 2 tsp egg whites. Don't skip the nuts on top! I had walnuts on hand so used those. Makes them very pretty and appetizing. I've tried dozens of healthy banana muffin recipes over the years but this one is a keeper!

—THERESA_M

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Mar 16, 2009

This is the perfect morning breakfast for us! I used all whole wheat flour rather than the pastry flour, added just a touch of almond flavoring along with the vanilla, used organic apricot applesauce; otherwise, I followed the directions. My bananas measured out to be 1 1/4 c, and it made 13 muffins--perfect for Friday the Thirteenth! I will definitely make these again!

—Marianne

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Oct 13, 2006

Excellent healthy muffin! Very chewy and soft texture. I used a 6oz container of blueberry yogurt and it came out wondurful, I'll make again and try using a different flaver of yogurt but blueberry was good. Also pecans added right into the batter was good as well. Great recipe!

—Joshua

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Nutrition

Calories
177 kcal
9%

Carbohydrates
37.9 g
12%

Cholesterol
2 mg
< 1%

Fat
3.3 g
5%

Fiber
3.7 g
15%

Protein
4.5 g
9%

Sodium
195 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Grain Banana Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 177
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 0.7g 3 %
Cholesterol 2mg < 1 %
Sodium 195mg 8 %
Potassium 311mg 9 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 3.7g 15 %
Protein 4.5g 9 %
Sugars 18.9g
Vitamin A < 1 %
Vitamin C 4 %
Calcium 12 %
Iron 12 %
** Thiamin 17 %
Niacin 13 %
** Vitamin B6 10 %
** Magnesium 15 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.