Banana Oat Bran Muffins
Get a healthy amount of fiber with flavour by making these low-fat, tasty banana muffins. I like to make them using organic whole cane sugar (sucanat) and melted coconut oil but feel free to substitute granulated sugar and vegetable oil. These muffins freeze really well and so the next time you have a lot of overripe bananas make these muffins and freeze them. Then, you will have some healthy, delicious snacks for those times when you just don't have time to bake.
Equipment
- 12-cup muffin tin
Ingredients
- 3 small ripe bananas (about 1 cup)
- ½ cup whole cane sugar (sucanat) or substitute granulated sugar
- ½ cup milk
- 1 large egg slightly beaten
- ¼ cup melted coconut oil or substitute vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup raisins
- vegetable spray for muffin tin or butter for greasing
Instructions
- Spray or lightly grease 10 cups of the muffin tin.
- In a large bowl, mash the ripe bananas.
- Add the sucanat (or granulated sugar), milk, egg, melted coconut oil and vanilla extract. Mix to combine.
- In a medium bowl, mix the flour, oat bran, baking soda and baking powder.
- Add the flour mixture to the wet mixture in the large bowl and stir to combine. If using, add in the raisins.
- Divide the batter evenly between the 10 lightly greased muffin cups.
- Bake in a 400°F oven for 20-25 minutes. Cool in the pan five minutes and then remove to a wire cooling rack to cool completely.
Nutrition
Calories: 217kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 20mgSodium: 168mgPotassium: 304mgFiber: 4gSugar: 15gVitamin A: 60IUVitamin C: 3mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!