Banana & Oat Bran Muffins
Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
bran
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | large |
egg whites
|
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
brown sugar, light
packed |
*
|
| 1 | large |
bananas
ripe, mashed |
|
| 2 | tablespoons |
canola oil
or safflower oil |
|
| 1 | tablespoon |
honey
mild, such as clover |
|
| ½ | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
bran
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 0.6 | ml |
salt
|
|
| 1 | large |
egg whites
|
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
brown sugar, light
packed |
*
|
| 1 | large |
bananas
ripe, mashed |
|
| 3E+1 | ml |
canola oil
or safflower oil |
|
| 15 | ml |
honey
mild, such as clover |
|
| 2.5 | ml |
orange zest
grated |
|
Directions
Preheat the oven to 400.
Coat 12 standard muffin tin cups with nonstick spray or line with large paper muffin cups.
In a medium bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, ginger and salt. Mix well.
Add the egg white, buttermilk, sugar, banana, oil, honey and orange zest. Stir just until the dry ingredients are moistened; do not overmix.
Divide the batter evenly among the muffin cups.
Bake on the center oven rack for 14 to 17 minutes, or until the tops are light brown.
Loosen the muffins by rapping the pan sharply against the edge of the counter.
Remove them immediately to a wire rack.
Cool for 10 to 15 minutes before serving.
