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    You are in: Home / Breakfast / Banana Raisin Bran Muffins Recipe
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    Banana Raisin Bran Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 17, 2009

      Wow! These are so moist and flavorful! Best of all they allowed me to use up my old bananas and the rest of the buttermilk in my fridge! The only change I made was to use crushed raisin bran in place of the wheat bran and I did have to use white flour. No matter, though as they turned out great! Thanks Sugar for this great new favorite!

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    • on December 05, 2008

      Great recipe although I 'tweaked' yours (just as you did with the original....lol).....didn't have any raisins, so used sultanas....ran out of wholemeal flour, so topped up with whole bran....couldn't find the vanilla, so left it out, but they turned out lovely and moist and tasty. Greatly appreciate your recipe as my husband has high cholesterol and I'm always looking for new ways to make his food less mundane and whole bran is the way to go. Any more tips would be greatly appreciated. Cheers, Tricia.

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    • on April 30, 2007

      Absolutely fantastic! More than 5 stars! Healthy yet light and moist. I make lots and lots of muffins, and eat them most mornings for breakfast on the run. This one is a wonderful combination of good tasting and good for you. You'd never know it was lower in fat (with lowfat buttermilk or soured milk, the fat grams would be lower than what's listed to the left). I'll definitely make these again! Thanks for sharing the recipe!

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    Nutritional Facts for Banana Raisin Bran Muffins

    Serving Size: 1 (956 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 182.4
     
    Calories from Fat 64
    35%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 18.4 mg
    6%
    Sodium 263.3 mg
    10%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 13.7 g
    54%
    Protein 3.7 g
    7%
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