Recipe by caetb
"Fantastic tasting oat bran and whole wheat banana muffin."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat pastry flour
whole wheat flour
nonfat plain yogurt
low fat sour cream
ripe bananas, mashed
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.
I thought this recipe was really blah. Maybe not sweet enough, maybe just not enough taste to it? I don't know. Might've been tasteless bananas. I followed the recipe almost exactly (used all whole wheat flour instead of part pastry) and I didn't have the nuts, but honestly, the raisins were the only saving grace in the muffin.
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!
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Grain Banana Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 30
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This rich, hearty loaf is great for breakfast or snacks.
See how to make simple but delicious banana muffins.
Discover the secret ingredient to a gluten- and grain-free banana bread.