Prep 15 mins
Cook 25 mins
I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.
- 1 1⁄4 cups whole wheat pastry flour
- 1⁄4 oat bran
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup oats
- 1⁄4 cup buttermilk
- 1 1⁄2 cups mashed bananas (use very ripe fruit)
- 1 egg
- 1⁄4 cup vegetable oil
- 1⁄3 cup sugar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- Preheat the oven to 350 degrees.
- Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
- Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
- Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
- Add the egg, oil, sugar, and vanilla.
- After stirring those together, add in the oat-buttermilk mixture.
- Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
- Refrain from over-mixing.
- Grease twelve muffin cups.
- Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
- Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.
Very good! I didn't use the nutmeg & used applesauce for the oil. I also added 1/4 cup mini choc chips. The taste was a little different from all the oats but it was great with the choc chips. Very moist, too. Thanks!