Orange, Banana and Oat Bran Breakfast Muffins

Total Time
39mins
Prep 15 mins
Cook 24 mins

breakfast muffins.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
  2. Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
  3. Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
  4. Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
  5. Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.

Reviews

(3)
Most Helpful

These are very moist and flavorful. I will add some nutmeg next time, though, as it is a favorite spice of mine in banana muffins. Thank you for adding the US measurements for us dummies who don't understand metric :) I skipped the icing sugar and ricotta.

Outta Here February 21, 2010

In one word. . .MOIST!!! WOW were these yummy! I made a couple changes (all worked wonderfully): Subbed 1 T applesauce for 1 of the eggs, subbed 2T of applesauce for 2T of the oil, then subbed 1/4 cup Splenda for 1/4 cup brown sugar. I ate mine naked, no sugar or ricotta. THANKS for sharing! Made for MAKE MY RECIPE TAG.

JanuaryBride March 04, 2010

These are very moist and make for a delicious breakfast treat. I did use Splenda Brown Sugar Blend for the brown sugar and 2 very ripe bananas. Recipe #145505 was used in place of the ground cinnamon. These were served with cottage cheese and fruit for a nice healthy breakfast. Made for *Aussie Swap 24*

PaulaG January 01, 2009

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