Community Pick
Quick Oat Bran and Banana Muffins
"A delicious way to add healthy oat bran to your diet. I like the chopped bananas in these, rather than the usual mashed, as I like running across the small bits of banana. This is a recipe from Bon Appetit that I have changed somewhat to suit my taste."
photo by GaylaJ
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
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
- Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
- Combine first 6 ingredients in a large bowl.
- Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
- Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
- Divide batter evenly among muffin cups.
- Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
- Transfer to rack to cool.
Questions & Replies
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Love this recipe. I added a spoon of dark chocolate and it turned out really yummy. Thanks for sharing the recipe.
Reviews
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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. -
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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OK, First of all, you have to know that I am no baker! Probably because everything usually fails on me, which makes me aviod the kitchen at all costs. I have been desperately searching for a high protein, gluten free, lactose free, soy free food that I could enjoy as a snack and that would stay with me throughout the day. I managed to find a great protein bar but discovered it was full of whey (milk) and Soy. So there goes that idea! Then I figured...well, I better try to make something myself that I can guarantee is healthy for me! By some miracle, I found this recipe and was able to tweek it to fit my needs!! I changed the flour to a gluten free mix, added flax seed, gluten free oatbran, I cut the sugar in half and added Stevia, added walnuts and a few lactose free chocolate chips and used lactose free milk and cashew milk! Guess what? IT WORKED!!! I really am at a loss! The whole time I was making them I kept thinking, I hope I'm not wasting all these ingredients and the muffins will end up in the compost, but they are absolutely delicious!!! I am still working out the nutritional value but I would say they probably have about 6-7 grams of protein. My recipe also made 18 average size muffins...maybe because of the added flaxseed? Have to say MANY THANKS for this great recipe that just may help me through the day!!!
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Turned out very well, but I made a few adjustments - hence the 4 stars. I used my convection oven at 375o for 15 minutes - any longer and they would have turned out dry. I also used 3 bananas, 1 c all-purpose and 1/4 c whole wheat flour and added a cup of chopped walnuts. Greased the pan and they popped right out. Good texture and flavor. I will definitely make them again! -
Quick & easy to make and the kids loved them! Per another reviewer, I used 1/4 cup of non-fat yogurt in place of the oil. Also added our customary handful of chocolate chips (the kids think that they're eating something special!!) Loved that the recipe contained Oat Bran! Mine made 12 mini & 9 regular sized muffins. Thanks...this will go into our regular muffin rotation!
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Tweaks
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What a great recipe ... even my 3 year old believed she was eating cake. :) I used half wheat flour and half regular. I had no oat bran, so I used a cup of old fashioned rolled oats and ground them up. It turned out awesome. Next time I'll add a shredded apple and replace the oil with applesauce or yogurt. Just had to try it with oil before I went all healthy lol. Excellent! -
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.
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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. -
These are so good! They make nice sized, tasty muffins! To try to make them even healthier, I made a few changes - I used 3/4 cup wheat flour (and the other 1/2 was all-purpose), instead of oil, I used 1/4 cup of vanilla yogurt, and instead of milk, I substituted vanilla flavored Almond Breeze). So my muffins had a more vanilla flavor, which I thought was delicious! Thanks so much for the great and easy recipe!! -
Quick & easy to make and the kids loved them! Per another reviewer, I used 1/4 cup of non-fat yogurt in place of the oil. Also added our customary handful of chocolate chips (the kids think that they're eating something special!!) Loved that the recipe contained Oat Bran! Mine made 12 mini & 9 regular sized muffins. Thanks...this will go into our regular muffin rotation!
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