Quick Oat Bran and Banana Nut Muffins

Quick Oat Bran and Banana Nut Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.2
  • Total Fat: 4.2 g
  • Cholesterol: 10.6 mg
  • Sodium: 359.3 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Quick Oat Bran and Banana Nut Muffins calories by ingredient
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Introduction

Moist, healthy, and super delicious, these muffins freeze beautifully. Make a double batch, then microwave a frozen muffin for 1 minute for a hearty, healthy breakfast or snack! Moist, healthy, and super delicious, these muffins freeze beautifully. Make a double batch, then microwave a frozen muffin for 1 minute for a hearty, healthy breakfast or snack!
Number of Servings: 12

Ingredients

    1 1/4 cups all purpose flour
    1 cup oat bran (not oatmeal! – you can get oat bran at Trader Joes)
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    3/4 cup milk
    1/4 cup (1/2 stick) butter, melted
    2 egg whites
    1 teaspoon vanilla
    2 ripe bananas, peeled and broken into chunks
    1/2 cup walnut pieces (optional - not included in nutrition info)

Tips

These can be frozen in a zip-top bag for weeks, and reheated in the microwave for one minute.


Directions

Preheat oven to 400°. Spray twelve large muffin cups (6 to a tin) with non-stick cooking spray.
Combine first 5 ingredients in large bowl, mix together.
Add milk, egg whites and vanilla to standing mixer and whisk well. (If you don't have a KitchenAid mixer, use a hand beater or a whisk.) When mixture looks light and fluffy, add the melted butter slowly, as the mixer (or you) continues to whisk. Butter will clump up as it cools, don’t worry this is fine.
Add dry ingredients to milk mixture, stirring (not whisking) until just combined. Mix bananas in completely. If you like nuts in your muffins, add them after the bananas.
Divide batter among prepared muffin cups. Bake until toothpick inserted into centers of muffins comes out clean, about 30 minutes. Insert a knife and run around the edge of each muffin. Dump muffins out onto a cooling rack, and leave them on their “crowns” for a few moments to cool. Serve warm or at room temperature, with butter and honey if desired.


Serving Size: Makes 12 regular sized muffins, or 6 jumbo

Number of Servings: 12

Recipe submitted by SparkPeople user RICHNJEN2001.

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