I’m still on an oat bran kick after purchasing a package of oat bran at Trader Joe’s. This recipe provides a scrumptious way to use bananas that have gotten just a little too ripe. This is not a super low-fat recipe, like the previous post, where I substituted applesauce for some of the oil and used minimal amounts of sugar. These are a bit more traditional, but the oat bran, whole wheat flour and bananas definitely make them relatively guilt-free. Yes?
Banana Pecan Oat Bran Muffins
Makes a dozen muffins
Ingredients
3/4 cup all-purpose bleached flour
3/4 cup whole wheat flour
1 cup oat bran
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup (1/2 stick) butter, melted
2 egg whites
1 tsp vanilla
2 ripe bananas, mashed
1/2 cup – 1 cup chopped pecans
Method
1. Preheat oven to 400˚F. Line 12 muffin cups with paper liners.
2. In a large bowl, mix together the first 6 ingredients.
3. In a medium bowl, whisk together the milk, butter, egg whites and vanilla.
4. Pour milk mixture into dry ingredients and stir to just combine. Stir in bananas and fold in 1/2 cup of pecans.
5. Divide batter among muffin cups. Sprinkle another 1/2 cup (optional) pecans on top of the muffins. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool slightly before serving.
4 replies on “Banana Pecan Oat Bran Muffins”
i want these right now! i have to go to trader joes… oh wait, it’s closed now. ugh. but i guess i have ot make a tj run tomorrow to get some oat bran and use some of the over ripe bananas i stashed in the freezer last week. they look so good!!!
I initially thought these would be good option for my walking buddy, who has had a heart attack and is trying to reduce her cholesterol. So I said to myself, peacans, WW flour, and oatbran, yes!
Sad to say I found these muffins lacking in flavor. I toasted the pecans and used them both in the muffins and on top. I also sprinkled a bit of sugar in the raw on top. My bananas were black-sweet, but the combo just didn’t pop or have much flavor.
Wish I could say they were a winner, but alas…not.
Maybe more salt would make them pop a bit more. I’m going to be trying more bran muffin type recipes in the coming weeks… I’m in search of a really dense, high fiber, flavorful muffin, but you’re right. I haven’t found THE ONE yet.
just a thought… why not just use an egg rather than waste an egg by using 2 egg whites? i understand for health reasons and all that, but one yolk divided over 12 muffins isn’t going to hurt anybody.