Banana-Oat Bran Muffins

From: Angeline

On Nov 5, 2009

These muffins are delicious! I will definitely make these again. Even my kids (a 3-year-old and a 16-month-old) ate them. I made two minor changes suggested by other reviewers. I used whole wheat flour instead of white and added 1t of cinnamon to the dry ingredients. This is a keeper! Oh, and as someone else said, they are only 2 points on Weight Watchers. Thanks!

From: Squirrelette

On Oct 31, 2009

Fabulous! Have been enjoying them for breakfast & my afternoon snack all week, and they freeze well too! I used 1 c. wheat germ instead of 1 c. oat bran, since I didn't have any. Since I have 1% milk at home and not skim, I used that instead. Also threw in an extra banana, since I had 3 medium ones, which probably helped with moistness. For WW folks, I believe it's a mere 2 pts/muffin!

From: Chef #176261

On Nov 25, 2004

I used whole wheat flour which worked just fine. They're not too heavy, not too light. Very healthy, which is my goal. I added a cup of Zante Currants which suited the recipe very well. I'm on a weight loss diet (doing very well) and I use muffins to satisfy my sweet tooth, have a healthy snack, and stave off hunger between meals. This muffin works well on all counts. Thanks for the recipe. They freeze well, too. ( store 4 in a 1-qt. zip lock bag and pull them out as needed.

From: Lori4squaremom

On Nov 26, 2005

The flavor of these muffins were great! I used whole wheat pastry flour. I also have fallen in love with cinnamon in my banana bread and muffins, so I added 1 tsp. of cinnamon to the dry ingredients. My family didn't like the chunks of bananas, but LOVED the muffins, so next time I'll be mashing the bananas.