Oatmeal Buttermilk Banana Bran muffins

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Oatmeal Buttermilk Banana Bran muffins calories by ingredient
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These muffins taste deliciously hippy and wholesome. Filled with bran goodness and dried fruit they are a hearty start to the day or a great snack for any time. These muffins taste deliciously hippy and wholesome. Filled with bran goodness and dried fruit they are a hearty start to the day or a great snack for any time.
Number of Servings: 12


    1 cup white whole-wheat flour
    1/2 cup wheat germ or wheat bran or bran cereal
    1/2 cup oatmeal
    1/3 cup packed brown sugar
    1 tsp baking powder
    1/2 tsp baking soda
    1/2-1 tsp cinnamon
    1/2 c yogurt (or buttermilk)
    2T oil
    2 large egg whites
    3/4 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.

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Member Ratings For This Recipe

  • Try these warmed with a little bit of nut butter spread on top! Delightful. - 2/10/14

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  • 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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  • ***** 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

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  • I just tried these muffins today, and they were awesome! Hale and hearty, I was full for hours. I made these with raisins as the dried fruit and left them whole. This is definitely a repeat. - 4/11/10

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