Total Time
40mins
Prep 15 mins
Cook 25 mins

These are a great breakfast or anytime muffin that I got from MW magazine. I often quadruple the recipe because my kids, hubby and I love them. It's a great way to use up ripe banana that I freeze whole or mash and freeze until I have enough to make these delicious muffins.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Mix together sugar, oil, bananas, egg, vanilla and All-Bran and let stand for 5 minutes.
  3. In a separate bowl, stir together remaining ingredients except for the chocolate chips, then add to the bran mixture. Stir together just until mixed.
  4. Fold in chocolate chips.
  5. Spoon the batter into greased muffin tins, filling to about 3/4 full.
  6. Bake 20-25 minutes.

Reviews

(3)
Most Helpful

Quick, easy and very tasty. I added some cinnamon extract and needed to bake the muffins for about 35 minutes.

Shazzie December 27, 2014

I cut this exact recipe out of a magazine about 15 years ago, and I'm sure I've made it well over a hundred times. I recently lost the wrinkled and faded cutout but was so happy to find it online! Although I could make them by heart, I find it comforting to have the recipe at hand. I always double up this recipe and usually make them in mini muffin tins. When I have overripe bananas I just throw them in a ziplock bag in the freezer, then use them for this recipe when I feel like making a batch. This is a fool proof delicious recipe that kids and adults alike love.

Therese Murray March 02, 2014

Nutritious and Delicious for a mid morning snack!

Love2Nurse! July 11, 2013

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