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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (78g) Recipe makes 12 servings |
||
| Calories 179 | ||
| Calories from Fat 56 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 205mg | 8% | |
| Potassium 200mg | 5% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 11.8g | ||
| Protein 4.0g | 7% | |
Quick Oat Bran and Banana Muffins
SERVES 12 , 12 muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup oat bran
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- 2 large ripe bananas, peeled and chopped
Directions
1
Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.2
Combine first 6 ingredients in a large bowl.3
Put milk, oil, egg and vanilla in medium bowl and whisk to blend.4
Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.5
Divide batter evenly among muffin cups.6
Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.7
Transfer to rack to cool.
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Featured Reviews for This Recipe
From: peekoos
On Oct 20, 2009
I love this recipe! These muffins are much more moist than some other bran muffin recipes I have tried. The only changes I made were substituting 1/4 cup applesauce for the oil and half of the flour with whole-wheat flour. They freeze wonderfully, so I will keep a constant supply of these in my freezer . . . I'll just pull one out for each day! Thanks for sharing, GaylaJ.
From: Chef #750362
On Jul 31, 2009
These are yummy. I made a few little changes, I used two egg whites instead of one whole egg and 1/4 cup plain greek yogurt instead off the oil and added raisins. They came out good. I will make again for sure.
From: stacylu
On Aug 7, 2005
Delicious and filling! I loved the oat bran and used whole wheat flour. This was a great quick breakfast!
From: PurpleJade
On Aug 30, 2006
I have used this recipe several times and tomorrow will make 4 dozen and freeze. It is an excellent recipe, but to make it lower fat I substituted the oil with low fat yogurt. I have used whole wheat flour as well, either way this is my favorite muffin recipe! I have never had them turn out dry, and suggest to anyone who has that they probably baked them a little too long!
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