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B Muffins
SUBMITTED BY:
JAYNE04
PHOTO BY:
miglet
"These nutritious, delicious muffins have been a family favorite for years."
RECIPE RATING:
Read Reviews
(26)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
Original recipe yield 12 muffins
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup buttermilk
1 1/2 cups wheat bran
1 egg
2/3 cup packed brown sugar
1/3 cup canola oil
1 ripe banana, mashed
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts
3/4 cup fresh or frozen blueberries
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla.
In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups.
Bake in preheated oven for 20 minutes, or until done.
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REVIEWS
Reviewed on Sep. 22, 2004 by
RAZZMATAZZ
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RAZZMATAZZ
Sep. 22, 2004
I just discovered recently that I love bran. So as soon as I found this recipe, I knew that I had to be the first to try it. I left out the walnuts (my husband hates them) and can't get buttermilk here so I used 2% instead. I had no problem following the instructions except for the fact that the recipe doesn't state exactly when to add the egg, sugar, oil and vanilla mixture to the rest. Anyway, the muffins turned out well and the only reason I'm giving the recipe four stars instead of five is because I think that the texture and taste of the bran would have been better if I had let it soak in the milk for ten minutes, as other bran muffin recipes recommend. Also, I think I might add a little bit of salt next time. One thing I really like about this recipe, though, is the banana flavour, which really goes well with the bran.
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7 users found this review helpful
I just discovered recently that I love bran. So as soon as I found this recipe, I knew that I...
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Reviewed on Aug. 11, 2005 by
JuiceMom
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JuiceMom
Aug. 11, 2005
I made a few minor changes to make it even more healthy. I used applesauce instead of oil, and used extra blueberries but omitted the nuts. I also used two VERY ripe banana's and egg beaters. I did not have any brown sugar so I used 3 Tbsp vanilla sugar instead. The result was wonderfully moist but could have used a bit more sugar. Next time I'll make sure I have brown sugar!
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6 users found this review helpful
I made a few minor changes to make it even more healthy. I used applesauce instead of oil, and...
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Reviewed on Apr. 4, 2007 by
ekatiemo
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ekatiemo
Apr. 4, 2007
I don't normally review recipes that I make even if they're really good, but this one I had to. I traded in oil for 3/4 cup unsweetened applesauce, the brown sugar for Splenda for Baking, and added a banana because the ones I had were pretty small. Usually when I do this, my muffins come out hard and not as moist as the real recipes, but this one came out just AWESOME! I also added 3/4 tsp salt, 1 tblsp cinnamon and a small dash of cloves for more flavour. I will definitely be making this one of my staple recipes. Never have I made a muffin that tasted so delicious (and I make some at least once a week) and had only healthy ingredients. I'm so glad you decided to share your recipe! Thank you!
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5 users found this review helpful
I don't normally review recipes that I make even if they're really good, but this one I had...
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Reviewed on Aug. 18, 2006 by
CANDYLAND7
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CANDYLAND7
Aug. 18, 2006
These were surprisingly good! When I saw the texture as they were coming out of the oven, I thought they were going to be bland and dry, but they were so moist and delicious! Even my picky husband liked them. I actually made 3 mini loaves instead of muffins and baked them for 25 min. I also substitued white flour for wheat and wheat germ for oat bran, becasue I didn't have either ingredients.
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3 users found this review helpful
These were surprisingly good! When I saw the texture as they were coming out of the oven, I...
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Reviewed on Feb. 25, 2007 by Cooking in Boulder, CO
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Cooking in Boulder, CO
Feb. 25, 2007
My family loves these muffins! I make the following modifications: I use oatmeal in place of oat bran, Bran Buds cereal in place of wheat bran, and white flour in place of whole wheat. They have a wonderful texture and are perfect for breakfast.
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2 users found this review helpful
My family loves these muffins! I make the following modifications: I use oatmeal in place of...
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Reviewed on Jan. 9, 2007 by
Rachel K
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Rachel K
Jan. 9, 2007
These are so moist and tasty and super healthy. I did not have oat bran so I used ground flax, it turned out great.
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2 users found this review helpful
These are so moist and tasty and super healthy. I did not have oat bran so I used ground flax,...
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Reviewed on Nov. 13, 2006 by Tori Howell
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Tori Howell
Nov. 13, 2006
I just pulled these out of the oven and have already eaten two of them. They are sooo good. I used applesauce instead of oil (drain the extra moisture first so it doesn't make your muffins too wet). I also added a 1/2 tsp. salt and extra blueberries. I only had wheat bran so I used that in place of the oat bran. I don't eat a lot of sugar so I thought these were a little too sweet. Next time I might just use 1/2 c. Also, don't be afraid to really fill the muffin cups because these don't rise much. I actually made 18 muffins but they were rather small because I didn't fill them very full. Thanks for such a delicious and healthy recipe.
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2 users found this review helpful
I just pulled these out of the oven and have already eaten two of them. They are sooo good. ...
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Reviewed on Oct. 20, 2006 by
tanyafehr
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tanyafehr
Oct. 20, 2006
What an awesome HEALTHY muffin! I didn't have any blueberries or buttermilk, and so I made sour milk and added an extra banana instead and they came out sweet and moist and my kids and husband loved them. This is the best high fibre muffin recipe I have ever tried. Oh yeah, I also sprinked a few chocolate chips on the muffin tops before baking them. That made them a real bonus with the kids and hubby!
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2 users found this review helpful
What an awesome HEALTHY muffin! I didn't have any blueberries or buttermilk, and so I made...
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Reviewed on Aug. 28, 2006 by
GISBO
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GISBO
Aug. 28, 2006
Love these muffins! I reduced the canola oil to 1/4 c. and added another mashed banana as well as 1 tsp. cinammon. They were a hit even with the kids!
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2 users found this review helpful
Love these muffins! I reduced the canola oil to 1/4 c. and added another mashed banana as well...
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Reviewed on Jul. 25, 2006 by
JENSG
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JENSG
Jul. 25, 2006
These muffins were really good. I used oatmeal instead of oat bran, and used half frozen blueberries, half frozen cherries (it's what I had). They really are good. I was suprised at how much batter the recipe made, but even though it fills 12 muffin cups to the top, these don't rise much so they are perfect. Thanks for a great recipe!
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2 users found this review helpful
These muffins were really good. I used oatmeal instead of oat bran, and used half frozen...
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Nutritional Information
B Muffins
Servings Per Recipe: 12
Amount Per Serving
Calories: 214
Total Fat:
10.9g