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rbickel6

Rating: 5 stars

10/25/2022

This recipe is wonderful. The muffins come out PERFECT and beautiful and taste delicious. The only thing is I might add a touch more salt next time.

Dmitry

Rating: 5 stars

07/24/2021

Nice!

Annie

Rating: 5 stars

11/08/2020

Hubby and I loved this recipe. I don’t always follow recipes to a T because I want to use up what I have on hand. So I used the forbidden All-Bran Cereal (2 cups), 1 cup milk kefir and 1 cup milk. Added a half cup of shredded coconut (non-sweetened). It was so good!!!

frenchy13

Rating: 4 stars

09/05/2020

Taste was perfect. Cut down sugar,still sweet enough. They were just a little plain with walnuts. I believe they need some type of fruits (I would say blueberries) to be perfect. But a good recipe overall.

alicia156

Rating: 5 stars

07/12/2020

These muffins are delicious!! The calories listed didn’t match my fitness pal though, they are higher than 200. I reduced sugar to 1/2, used 1 egg and 2 whites and used half applesauce in place of half the oil amount and even with those reductions mine are 193 each. Next time I’m going to make 14/15 smaller muffins to get them down to around 150 calories. They are really yummy thanks so much for sharing the recipe 🙂 my kids love banana chocolate chip but don’t like bran so these are peerrrrrrfect!

Kayla

Rating: 5 stars

09/27/2019

I have made this recipe twice in the past five days. My mom and boyfriend devoured them even though they are on the healthier side of the scale. The second time I made them I substituted organic unsweetened applesauce in place of the canola oil. You cannot tell the difference. I also added raisins, and shredded coconut to a few to add a little variation. Either way, I think they are fabulous as is or with some added bonuses. This recipe is a keeper. Try it!

scdemjen

Rating: 5 stars

03/14/2019

Made these yesterday, they were GREAT. Will definitely make these again. I even messed up and added 1 1/2 teaspoons of Baking Soda and Baking powder instead of 1/2 as recipe calls for. They were still really, really good. I will make this again and this time will use sugar substitute in stead of Brown Sugar.

Meg

Rating: 5 stars

02/02/2019

This recipe was amazing. Light, moist muffins! The addition of the choc chips meant just the right amount of sweetness for a breakfast muffin!!

Cricket

Rating: 5 stars

01/07/2019

I soaked the bran in almond milk mixed with apple cider vinegar, used 1 egg and 2 egg whites, 1/2 oil and 1/2 apple sauce, whole wheat pastry flour instead of whole wheat. And sifted all my dry ingredients. My changes reduced the calories to 150 and the fat to less than 2 grams per muffin!

Carol B.

Rating: 5 stars

10/15/2018

I loved this recipe! I actually did use bran cereal (All-Bran Buds) because a) they were in the cupboard, b) the nearest grocery store is 20 miles away, and c) I didn’t see the recipe note about NOT substituting bran cereal ’til after they were in the oven! Didn’t have choc. chips, but I did have raisins, so added them. Perfect.

RaisinHell91

Rating: 4 stars

08/27/2018

Great flavor but came out a bit dry.

Angela

Rating: 5 stars

02/19/2018

I also left out the chips and the muffins were not as sweet as I would have liked. I will add extra sugar if I don’t add the chips next time. I also added much more cinnamon than called for and a little bit of apple sauce. The muffins were light and moist. I will definitely make these again.

Jamie Bales

Rating: 5 stars

11/26/2017

Great recipe! Haven’t tried choc chips, but have added blueberries & walnuts. Make often. Delish!

Krista

Rating: 5 stars

08/31/2017

I made a few changes which made these vegan (I cannot have eggs or dairy). I substituted 2 tbs ground chia seeds soaked 6tbs water for the eggs. I used almond milk with apple cider vinegar for the buttermilk. And olive oil for the canola oil. I did not use the chocolate chips or nuts. They were delicious!

Alicia K

Rating: 5 stars

06/07/2017

Delicious! The muffin cups were full like description said they would be. I added dark chocolate chips and the walnuts right into mix.

MKskitchen

Rating: 5 stars

03/18/2017

This recipe is easy and the results are fabulous. These muffins have a lovely light texture and with less oil still taste well rounded. I don’t like chocolate chips in my breakfast muffin I substituted 3/4 cup chopped walnuts and 1/2 cup coconut flakes. i had a bit of orange zest handy so I added it to make a healthy version if a morning glory muffin. Keep up the good work Eating Well staff!

Brad Foster

Rating: 5 stars

11/09/2016

I absolutely love this site! All the ingredients are great, they are healthy and absolutely delicious! Healthy diets are a win-win for everyone! Thank you so much for sharing this recipe, anyone wanting some extra bran in their diets, definitely make these muffins!

Darwin Browning

Rating: 5 stars

10/28/2016

Bought all the ingredients ahead of time. Followed directions and ingredients to a tee. Omitted the walnuts. They are delicious. Trying to eat heart healthy after second stent in July 2016.

Theresa Fries

Rating: 5 stars

09/20/2016

Excellent. I didn’t have bran so I used 1/2 cup ground flax chia blend and 1/2 cup hemp seeds. Worked fine. Thanks for the recipe!

ETerrell

Rating: 5 stars

08/02/2016

Fantastic, recipe! I didn’t have the correct type of oat bran so I decided to omit the oat bran completly. I followed the recipe exact and took the ideas from another reviewer to sift the flour. I used 1 3/4 cup of whole wheat flour, 1/2 cup uncooked oatmeal and 2 tbsp of whole flax seed which I grounded up. My husband loved them which really surprised me and at 154 calories (according to my recipe calculator) I’m thrilled! I will be making these every week.

astrodargento2

Rating: 4 stars

05/02/2014

Completely yummyI didn’t make ANY changes except to leave out the optional chocolate chips. Oh, yes, I only made half and it halved very well. Being on my own I didn’t want to make the whole batch just in case I didn’t fancy them. The next time I’ll make the whole thing!Pros: Easy, yummy, the right size, recipe halves wellCons: I can’t think of any

EatingWell Member

Rating: 4 stars

05/02/2014

Completely yummy I didn’t make ANY changes except to leave out the optional chocolate chips. Oh, yes, I only made half and it halved very well. Being on my own I didn’t want to make the whole batch just in case I didn’t fancy them. The next time I’ll make the whole thing! Pros: Easy, yummy, the right size, recipe halves well Cons: I can’t think of any

pdiana

Rating: 4 stars

01/15/2013

Best banana muffins yet reducesyet reduces oil by half and replaced with applesauce. Followed other reviews and reduced sugar to half a cup. Added peanut butter chips along with chocolate chips. These are the best muffins yet

d_sweeya2003

Rating: 4 stars

12/16/2012

Awesome muffins. Defintely going to make them againPros: Nice taste and healthy version of the muffins

EatingWell Member

Rating: 4 stars

12/16/2012

Awesome muffins. Defintely going to make them again Pros: Nice taste and healthy version of the muffins

EatingWell User

Rating: 5 stars

08/02/2012

Why would someone put pumpkin in this amazing recipe and then consider they are still making this recipe?!! It isn’t fair to change verything in a recipe and then leave a commnet. Better to say…I made this new recipe…it’s awesome, or, it’s gross!!

EatingWell Member

Rating: 5 stars

05/11/2012

An awesome staple and freezes well I make this recipe as is with the chocolate chips. These muffins are delish and I’ve made them 3 or 4 times now. I keep coming back to this recipe. They freeze well also. I microwave them after a day or two or after I freeze them to make the full flavor shine through. Great for breakfast or a snack. Very filling and very healthy. Pros: great for adults and kids, great for breakfast or snack

laurastemmler

Rating: 5 stars

05/11/2012

An awesome staple and freezes wellI make this recipe as is with the chocolate chips. These muffins are delish and I’ve made them 3 or 4 times now. I keep coming back to this recipe. They freeze well also. I microwave them after a day or two or after I freeze them to make the full flavor shine through. Great for breakfast or a snack. Very filling and very healthy. Pros: great for adults and kids, great for breakfast or snack

mscolivia

Rating: 5 stars

10/09/2011

These muffins are tops!Substituted buttermilk for almond milk; substituted vanilla extract for almond extract. Added 1/2 cup of shredded coconut. Used safflower oil instead of canola; used soy flour instead of all purpose flour. The bananas, walnuts, and chocolate chips make these muffins taste like a naughty treat. But, the whole wheat flour and wheat bran provides a healthier alternative to regular muffins. These are my go to muffins when I get a craving for a sweet snack.Pros: Moist, substantial, hearty, and deliciousCons: None

EatingWell Member

Rating: 5 stars

10/09/2011

These muffins are tops! Substituted buttermilk for almond milk; substituted vanilla extract for almond extract. Added 1/2 cup of shredded coconut. Used safflower oil instead of canola; used soy flour instead of all purpose flour. The bananas, walnuts, and chocolate chips make these muffins taste like a naughty treat. But, the whole wheat flour and wheat bran provides a healthier alternative to regular muffins. These are my go to muffins when I get a craving for a sweet snack. Pros: Moist, substantial, hearty, and delicious Cons: None

durangokid

Rating: 5 stars

07/15/2011

Healthy and delicious To make these great muffins even better, I doubled the recipe and used 2c. whole wheat flour and 1c. of quinoa flour. Instead of oil, I substituted the same amt. of crunchy peanut butter. I used mini chocolate chips so that they wouldn’t sink to the bottom. I doubled the amt. of walnuts for their healthy oils and protein. I bake these in muffin top pans so that I can freeze them and then just pop them in the toaster for a fresh, hot breakfast. Pros: a light muffin w/ fiber and protein

cdel97

Rating: 5 stars

06/20/2011

Simple! very good muffins! I didn’t add choc chips, but the walnuts in them added a nice crunch! I also sprinkled some oat on top and drizzled some honey over that before baking and this added a bit more sweetness–and made them look extra pretty! Pros: Moist

lstripes

Rating: 5 stars

04/28/2011

Absolutely delicious!I modified the recipe by adding less sugar and added a cup of raisins, 1 cup shredded zucchini, 1/4 cup ground flax seeds, and 1 tsp ginger. I doubled the quantity of vanilla and cinnamon. They came out superb! Next time I plan to substitute some of the oil with applesauce and add mulberries and orange zest. This is an excellent recipe because it provides the flexibility to add your own flair. Cheers!Pros: moist, healthy and filling!

EatingWell Member

Rating: 5 stars

04/28/2011

Absolutely delicious! I modified the recipe by adding less sugar and added a cup of raisins, 1 cup shredded zucchini, 1/4 cup ground flax seeds, and 1 tsp ginger. I doubled the quantity of vanilla and cinnamon. They came out superb! Next time I plan to substitute some of the oil with applesauce and add mulberries and orange zest. This is an excellent recipe because it provides the flexibility to add your own flair. Cheers! Pros: moist, healthy and filling!

newbiebread maker

Rating: 5 stars

03/19/2011

Very versatile recipe I did not have wheat bran so I used wheat germ instead. I changed the 3/4 cup plain flour to 1/2 cup white pastry flour and 1/4 cup ground flaxseed. I replaced 1/2 cup of wholewheat flour with half cup of ground oats and reduced the sugar to 1/2 cup. The muffins were very soft and fluffy and still tasted sweet enough.

EatingWell Member

Rating: 5 stars

11/17/2010

I changed this recipe up a bit, in order to use up some canned pumpkin in my fridge. I doubled the recipe using three eggs, 2 cups of pumpkin, 1/3 cup oil, 1/2 cup mini chocolate chips, 1/2 chopped dates and about 1/4 cup crushed flax seeds. They turned out great and freeze very well.

natda

Rating: 5 stars

11/17/2010

I changed this recipe up a bit, in order to use up some canned pumpkin in my fridge.I doubled the recipe using three eggs, 2 cups of pumpkin, 1/3 cup oil, 1/2 cup mini chocolate chips, 1/2 chopped dates and about 1/4 cup crushed flax seeds. They turned out great and freeze very well.

lkohman

Rating: 5 stars

09/27/2010

Very Good! I didn’t have any wheat bran, so I used oat bran instead.

Margaret

Rating: 5 stars

09/13/2010

These are wonderful! With a bowl of fresh fruit, it’s a perfect breakfast! This recipe is a definitely a do again!

mycathatesme

Rating: 5 stars

08/28/2010

I really like these muffins, but I do think they need an extra something to balance the bran flavor. If you like a more earthy taste, than I think these are fine the way they are. But, personally, I prefer a stronger fruit flavor, so I add a little more banana, cinnamon, and a pinch of nutmeg. I have made these quite a few times, and I think they are a great base to toy with. I definitely think the chocolate kicks these babies up a notch. I’ve also tried it with Nutella (YUM!) by filling the cupcake cups half way with batter, piping a layer of Nutella, and then pouring more batter until the cup is full. I really like that version. I am making them again this weekend, but I’m going to try substituting the pumpkin for the banana. Overall, I think these are a great, fast, healthy breakfast, but don’t be discouraged if they don’t win you over the first time around. Play with the flavors a little bit, because the convenience of such a quick, health-conscience breakfast, makes it worth the effort.

elizabethkroberts

Rating: 5 stars

08/21/2010

Love these muffins. They make the perfect breakfast on the run. Especially for my husband who refuses to get up with enough time to have breakfast. I just freeze them then defrost the morning of so we have breakfast on the go. They are just the right combination of sweet and soft/moist muffins! Will make over and over again.

EatingWell Member

Rating: 5 stars

08/21/2010

Love these muffins. They make the perfect breakfast on the run. Especially for my husband who refuses to get up with enough time to have breakfast. I just freeze them then defrost the morning of so we have breakfast on the go. They are just the right combination of sweet and soft/moist muffins! Will make over and over again.

clc1

Rating: 5 stars

07/10/2010

This is the best bran muffin I have EVER had! I have another recipe for Banana Bran Muffins that uses bran cereal. I had remembered it as good, so made it last week when I couldn’t find this recipe (and didn’t have my computer available). It really didn’t compare to this recipe… I’m going back to this! I usually add raisins instead of chocolate chips, to keep the fat and sugar down and add more fiber and iron. I always put 3 bananas even if they are large and make more than a cup. Always moist and yummy! I freeze half to keep them fresh for later in the week. Makes a great breakfast to look forward to!

EatingWell Member

Rating: 5 stars

07/10/2010

This is the best bran muffin I have EVER had! I have another recipe for Banana Bran Muffins that uses bran cereal. I had remembered it as good, so made it last week when I couldn’t find this recipe (and didn’t have my computer available). It really didn’t compare to this recipe… I’m going back to this! I usually add raisins instead of chocolate chips, to keep the fat and sugar down and add more fiber and iron. I always put 3 bananas even if they are large and make more than a cup. Always moist and yummy! I freeze half to keep them fresh for later in the week. Makes a great breakfast to look forward to!

erinoroke

Rating: 5 stars

11/21/2009

I reduced the brown sugar a tad, but otherwise made these as written, and they turned out great–muffin tops included! Even reducing the sugar these were plenty sweet. Could maybe even go down to 1/2 cup in my opinion.

EatingWell Member

Rating: 5 stars

11/21/2009

I reduced the brown sugar a tad, but otherwise made these as written, and they turned out great–muffin tops included! Even reducing the sugar these were plenty sweet. Could maybe even go down to 1/2 cup in my opinion.

mlc1

Rating: 5 stars

11/10/2009

Didn’t try yet but wondering if I can use rolled oats instead of unprocessed wheat???

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