Oatmeal Buttermilk Banana Bran muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup white whole-wheat flour1/2 cup wheat germ or wheat bran or bran cereal1/2 cup oatmeal1/3 cup packed brown sugar1 tsp baking powder1/2 tsp baking soda1/2-1 tsp cinnamon1/2 c yogurt (or buttermilk)2T oil2 large egg whites3/4 cup mashed banana (or applesauce)1/3 cup chopped dried fruit (I used currants and chopped dates)
Makes 12 muffins or 24 mini muffins
Preheat oven to 400 degrees F. Spray a muffin pan with cooking spray or line with muffin liners.
Combine the flour, oatmeal, bran, brown sugar, baking powder, baking soda, cinnamon, and dried fruit in a medium mixing bowl.
In a small bowl or measuring cup, combine the yogurt, oil, egg white, and mashed banana, then add to the dry ingredients.
Mix everything together with a wooden spoon until combined, but avoid over mixing.
Divide the batter evenly into prepared muffin tins, and bake for 18-20 minutes (9-14 minutes for mini muffins) or until tops are slightly golden and a toothpick inserted near the center comes out fairly clean.
Place pan on a cooling rack and prop muffins sideways to allow to cool for at least 5 minutes.
Store in an airtight container for up to 5 days. May be frozen in plastic bags.
Number of Servings: 12
Recipe submitted by SparkPeople user DREAMERGIRL_19.
Preheat oven to 400 degrees F. Spray a muffin pan with cooking spray or line with muffin liners.
Combine the flour, oatmeal, bran, brown sugar, baking powder, baking soda, cinnamon, and dried fruit in a medium mixing bowl.
In a small bowl or measuring cup, combine the yogurt, oil, egg white, and mashed banana, then add to the dry ingredients.
Mix everything together with a wooden spoon until combined, but avoid over mixing.
Divide the batter evenly into prepared muffin tins, and bake for 18-20 minutes (9-14 minutes for mini muffins) or until tops are slightly golden and a toothpick inserted near the center comes out fairly clean.
Place pan on a cooling rack and prop muffins sideways to allow to cool for at least 5 minutes.
Store in an airtight container for up to 5 days. May be frozen in plastic bags.
Number of Servings: 12
Recipe submitted by SparkPeople user DREAMERGIRL_19.
Nutritional Info Amount Per Serving
- Calories: 113.6
- Total Fat: 3.2 g
- Cholesterol: 0.8 mg
- Sodium: 107.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 3.4 g
- Protein: 3.5 g
Member Reviews
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CD12417299
GREAT taste and texture w/o butter. Amazing! I even cut down the sugar by adding some stevia. I also substituted flax seed meal for the wheat bran/germ and 1 whole eggs for the egg whites. Chopped walnuts instead of fruit made for a perfect banana bread (bake for 20-25 minutes). - 5/10/12
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UCFGAL
***** These muffins looked a little disappointing at first, but once I tasted I thought it was very good. I used golden raisins as the dried fruit and 3 mashed bananas. I have tried many low fat, low cal muffins and most taste blah at best, so I give these a 5 star. Good texture, taste, flavor. - 7/26/11