I never did this before, but I just had to add to my previous review. These are so good, so easy to prepare, I now make them every time I have bananas that are getting too ripe. Last night I made them with some chopped walnuts in them. I put them on a plate on the kitchen counter, and the family just grabs them in passing....they disappear quickly!!
Very nice muffin! I only had one banana so I halved the recipe. A few conversion hints: a 200 degree CELCIUS oven is 392 degrees FAHRENHEIT or pretty close to a 400 degree F oven temperature. 100 g of butter translates to 6 Tbsp. +2 tsp. (but I used less ~ 2 Tbsp. for my halved amount). It turned out great. (The halved recipe made seven muffins.) Thanks!
I was looking for a recipe to use up some leftover bran flakes cereal. I'm so glad I tried this one! They turned out so delicious, and with a minimal amount of fats or sugar. Thanks for sharing, will make these again!
This is a great recipe. I used coconut oil in place of butter and reduced the sugar a tiny bit, the first time. The second time I used less sugar and coconut oil again, and used shredded Apple instead of banana. I also added dried cranberries and raisins. These are great morning snacks, and my kids love them. Thanks!
Great muffins! We needed to use up 2 bananas and some oat bran so this recipe was perfect in using up the ingredients plus taste great! And healthier than some other recipes too! Thanks for sharing!
Very nice!I added chopped walnuts, and in my second batch I included a small amount of frozen mixed berries. The berries did stop them from being quite as light and fluffy, but were still very good. Thanks so much for a great recipe!
I can never follow a recipe. I always change it somehow, but it still turned out 5 stars. I only used 2 tsp of baking powder, added a pinch of salt (a little salt makes anything taste better), I did half plain flour and half wholewheat flour, cut the butter down to a quarter cup and increased the milk to half a cup. I only had bran flakes, so I let them soak in the milk before mixing them in. The muffins tasted great though. A definate five stars, even with my healthier version.
I actually modified this recipe so much I'm not sure if I can still call it the same one... but it turned out amazing so 5 stars! I halved the sugar, replaced about a quarter or the bran with wheat germ and used multigrain flour instead of white. Also replaced half the butter with applesauce and added frozen blueberries. I'm glad I doubled the recipe because these are so good! I'm not sure why there was so much baking powder in this recipe but kept it the same anyways.
Easy to make for a novice baker like myself. Thanks Calee for translating the metric measurement of butter. I added some pecans to half the batch, made them even better.
This is a very good bran muffin, very moist unlike other bran muffin recipes I've tried.