Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.

    Advertisement
  • Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.

  • Spoon batter evenly into 12 greased or paper-lined muffin cups.

  • Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container.

Nutrition Facts

214 calories; protein 5g; carbohydrates 30.9g; fat 9.1g; cholesterol 28.2mg; sodium 279.9mg. Full Nutrition
Advertisement

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2014
These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt have any raisins. Otherwise followed the recipe. Everyone loved them. Made a second batch today and decided to go a little healthier by using half whole wheat & half white flour and threw in about 2 TBSP ground flax seed. Also replaced the oil (previously used Canola) with 1/2 cup applesauce and added 1tsp vanilla and 1tsp cinnamon. I let the bran soak in this mixture a little longer to make sure it was thoroughly wet before adding the dry ingredients. These were even better than the first batch. Still came out moist and delicious and no one noticed the healthy changes. (Love it when that happens:). Will definitely be making these again. Thanks so much for sharing. Read More
(29)

Most helpful critical review

Rating: 2 stars
04/27/2015
Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I went with it anyway. I think that is why they are dry that is too long or too high. Most other muffin recipies bake 375 deg for about 17 minutes. My fault I should have watched them more closely while baking. Read More
(5)
64 Ratings
  • 5 star values: 48
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/19/2014
These were awesome! Very moist and full of banana flavor. I had to use vanilla Greek style yogurt instead of plain as that was all I had on hand and I added only chopped walnuts because I didnt have any raisins. Otherwise followed the recipe. Everyone loved them. Made a second batch today and decided to go a little healthier by using half whole wheat & half white flour and threw in about 2 TBSP ground flax seed. Also replaced the oil (previously used Canola) with 1/2 cup applesauce and added 1tsp vanilla and 1tsp cinnamon. I let the bran soak in this mixture a little longer to make sure it was thoroughly wet before adding the dry ingredients. These were even better than the first batch. Still came out moist and delicious and no one noticed the healthy changes. (Love it when that happens:). Will definitely be making these again. Thanks so much for sharing. Read More
(29)
Rating: 5 stars
06/04/2014
These were amazing. Made the following adjustments for a healthier version: substituted pastry flour for white flour (lower gluten), 1/2 c. applesauce for oil, and only 1/3 c. packed brown sugar. Also added 2 T. flaxseed, 1/2 tsp. cinnamon, 1/2 tsp. vanilla. Moist and full of flavor. They'll never know these are healthier. Read More
(8)
Rating: 5 stars
08/29/2013
Tried this today. They turned out just wonderful. I did make a few mods. I use greek yogurt instead of regular yogurt added 1 tsp vanilla and almond extract. I used both raisins and pecans. For the flour I use Chef Brads Wonder Flour mix which is equal parts of spelt brown rice and pearl barley. I also add a part of soft white wheat as well. These are mixed and ground together into a fine flour. I love this stuff works as well or better than regular flour and is whole grain and so much more nutritious. Read More
(8)
Advertisement
Rating: 5 stars
01/05/2013
I found it was a great recipe that fit our family perfectly. Thanks you for sharing. Read More
(7)
Rating: 2 stars
04/27/2015
Kinda dry. I think they would have been better if had been more moist. I followed the recipe. I have been making other bran muffins lately and 400 deg seemed a little high for 17 minutes but I went with it anyway. I think that is why they are dry that is too long or too high. Most other muffin recipies bake 375 deg for about 17 minutes. My fault I should have watched them more closely while baking. Read More
(5)
Rating: 5 stars
10/18/2014
This is my go to muffin recipe, I have made it at least a dozen times this year. I always have all the ingredients on hand, and they always turn out moist. I have also substituted pumpkin for the banana and added pumpkin pie spices, they were yummy. If I am making them for my kids, I substitute cinnamon applesauce for the oil, and reduce the sugar, you can hardly notice a difference. Thanks for a great recipe! Read More
(4)
Advertisement
Rating: 5 stars
06/11/2014
These are so nice & moist. I did add a little extra banana not wasting it because it was a little over the cup measurement. BTW 1 cup banana is roughly 3 med bananas. Use whatever kind of yogurt you have on hand.Oh 1 little change I used half brown sugar & half stevia. Read More
(4)
Rating: 5 stars
02/01/2015
I thought it would be fun to try because I had banana, corn flakes, and yogurt. It was much better than expected! Read More
(3)
Rating: 4 stars
05/05/2014
I made these this morning they are still warm and they are being gobbled up left and right. I was able to make 14 muffins. I also substituted a almond coconut granola for the bran cereal and they came out really well. Will definitely make these again. Nice and moist! Read More
(2)
Advertisement