Search
by Ingredient
Alice's Banana Oat Bran Muffins

Alice's Banana Oat Bran Muffins

StarStarStarStarHalf star

Submitted by lavigne

Banana oat bran muffins: tender, high-fiber muffins sweetened mostly by ripe banana and honey, with warm cinnamon, ginger, and a hint of orange zest. A wholesome, low-fat breakfast or snack you can feel good about.

YIELD

12 servings

PREP

20 min

COOK

25 min

READY

45 min

These muffins prove that wholesome doesn’t have to mean dull. Built on oat bran for a hearty dose of fiber, they’re sweetened mostly by ripe banana and honey rather than piles of sugar, with just enough brown sugar to round things out. The result is moist, lightly sweet, and genuinely good for you.

Warm cinnamon and ginger give them a cozy, spiced backbone, while a hint of orange zest brightens the whole batter and lifts the banana flavor. They stay light thanks to egg white and a little oil instead of butter, plus tangy buttermilk, which reacts with the baking soda for a tender, well-risen crumb.

The one rule that separates a good muffin from a rubbery one: don’t overmix. Stir just until the dry ingredients are moistened and the batter still looks a little lumpy. Overworking it develops gluten and gives you tough, tunneled muffins. Use a very ripe, spotty banana for the sweetest flavor and best moisture. These freeze well, so bake a batch and stash extras for grab-and-go breakfasts all week.

Kitchen Tips

  • Use a very ripe, heavily spotted banana. It’s sweeter and adds more moisture than an underripe one.
  • Don’t overmix. Stir just until the flour disappears; a lumpy batter makes tender muffins, an overworked one makes tough ones.
  • Rap the pan on the counter to loosen the muffins, then move them to a rack right away so they don’t steam and go soggy.
  • These freeze well. Cool completely, then freeze in a bag for quick breakfasts.

Variations

  • Fold in chopped walnuts, raisins, or a handful of blueberries.
  • Swap orange zest for lemon, or add a pinch of nutmeg.
  • Stir in a spoonful of ground flaxseed for extra fiber.

Ingredients

1 237
1 237
CUP ML BRAN
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML GINGER
0.6
TEASPOON ML SALT
1 1
LARGE LARGE EGG WHITE
1 237
CUP ML BUTTERMILK
¼ 59
CUP ML BROWN SUGAR *
1 1
LARGE LARGE BANANA
mashed
½ 2.5
TEASPOON ML ORANGE ZEST

Directions

Preheat the oven to 400℉ (200℃).

Coat 12 standard muffin tin cups with nonstick spray.

In a medium bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, ginger and salt.

Mix well.

Add the egg white, buttermilk, sugar, banana, oil, honey and orange zest.

Stir just until the dry ingredients are moistened; do not overmix.

Didvide the batter evenly among the muffin cups.

Bake on the center oven rack for 14 to 17 minutes, or until the tops are light brown.

Loosen the muffins by rapping the pan sharply against the edge of the counter.

Remove them immediately to a wire rack. Cool for 10 to 15 minutes before serving.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

I don't find honey listed in the ingredients, but it's mentioned in the directions. So --- how much honey?

 

 

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 231 10% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 291mg 12%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 22%
Sugars g
Protein 21g
Vitamin A 1% Vitamin C 7%
Calcium 12% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
More health news

Email this recipe