Banana Oat Bran Muffins
This started out as a high fat recipe from epicurious.com. I replaced the white flour with whole wheat and whole wheat pastry flour, substituted nonfat yogurt and applesauce for the whole milk and butter and used raisins in place of nuts. In the end, you end up with a moist, flavorful, nutritious, fat-free muffin. What is better than that? They also freeze very well.
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READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 3⁄4
- 1⁄2
- 1cup oat bran
- 1⁄4cup sugar
- 1⁄4cup maple syrup
- 1tablespoon baking powder
- 1⁄2teaspoon salt
- 3⁄4cup nonfat yogurt
- 1⁄4
- 2egg whites
- 1teaspoon vanilla
- 3
- 1cup raisins
- 1⁄4cup chopped pecans
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DIRECTIONS
- Preheat oven to 400.
- Combine flour, oat bran, sugar, baking powder and salt in a large bowl.
- Whisk together yogurt, maple syrup, egg whites, vanilla and banana.
- Stir wet mixture into dry mixture just until combined.
- Stir in raisins.
- Divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each.
- Bake until toothpick inserted in center comes out clean, about 18-20 minutes.
- Transfer to rack to cool.
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