Our four daughters love these spiced moist muffins. With a little help from myself or my mom, the girls are all learning to be great cooks.

Allrecipes Member

Recipe Summary test

10 mins
15 mins
25 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.



Editor's Note: Four dozen miniature muffin cups may be used; bake for 10-12 minutes.

Nutrition Facts

154 calories; protein 2.9g; carbohydrates 22.3g; fat 7g; cholesterol 15.5mg; sodium 153.3mg. Full Nutrition

Reviews (114)

Rating: 5 stars
I changed the orange juice to apple juice and instead of the oil I use applesauce. Instead of reg. sugar I used splenda, but still used reg. brown sugar. Instead of oat bran I used bran flakes and made them into flour to get the right amt. they turned out yummy!!! Read More
Rating: 5 stars
I have made many banana muffins in the past, but these are by far my favorite! I added about 1/8 c of ground flax and used raisins instead of the nuts. My wife and I had them eaten in a day! Read More
Rating: 5 stars
This recipe is delicious! We are trying to cut back on junk in the house, but still need a little "fluff" to go with tea, and this fit the bill quite nicely. Just remember that this is a bran muffin, not a cakey-sweet one! Changes made: used All Bran cereal, soaked in the orange juice (light) to soften and added to wet ingredients. Substituted strawberry-banana applesauce for the oil, added 1 tsp of vanilla. Used 1C white, 1C wheat flour. Pureed four small bananas, chunked three small bananas. To a few, added a dollop of local dark honey to top of muffin prior to baking. Read More
Rating: 4 stars
I followed the recipe without doing any modifications and the result was a healthy, hearty, moist, perfectly spiced Banana bran muffin. My only complaint is that we could taste the baking soda/powder. I will reduce the amount next time. THX Read More
Rating: 5 stars
Like other reviewers I used applesauce in place of oil. As well, I used Splenda regular and brown instead of "real" sugar, and omitted nuts to cut calories. This is a very pliable--as in apparently you can't do much to ruin it--recipe! The only mistake I made was to use paper liners...and we lost half of each muffin stuck to paper. My bad! Read More
Rating: 5 stars
I love this recipe, so easy to put together and great flavor. I cut down on the allspice a bit to get more banana flavor to come thru. Read More
Rating: 5 stars
This is what I was looking for--moist, flavorful, and healthy. I substitued cider for the OJ, and applesauce for most of the oil--I just added 2 tbsp. oil. I added raisins too because we like them. They came out great! Read More
Rating: 5 stars
amazing, really moist and light. I made as outlined (except no nuts as allgeric) and also made using honey instead of the sugars (and using just a little less overall) and both versions were great. Read More
Rating: 5 stars
Fabulous. I substituted wholegrain spelt flour for the whole wheat and canola for the vegetable oil. I left the banana chunks kind of big, will really make them soft for next time. Excellent taste. Read More