Breads & Muffins/ Breakfast/ Muffins/ Muffins

Banana Oat Bran Muffins

Adapted from King Arthur Flour

Ingredients

MUFFIN BATTER
1/2 cup (113g) yogurt
1 large egg
1/4 cup (50g) vegetable oil
1.5 cups (340g to 369g) mashed banana, 2 to 3 large bananas
3/4 cup (149g) granulated sugar (I use only 1/2 cup)
1 cup (113g) oat bran (I like to use 3/4 oat bran and 1/4 cup flax meal)
1.5 cups (177g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
MUFFIN TOPPING
1/4 cup (53g) brown sugar
1/4 cup (21g) old-fashioned rolled oats
2 tablespoons (14g) flour
1/4 teaspoon cinnamon
1 tablespoon (14g) soft butter

Instructions

  • Step 1: Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
  • Step 2: In one bowl, whisk the following and set aside for 10 minutes:
    • 1/2 cup (113g) yogurt
    • 1 large egg
    • 1/4 cup (50g) vegetable oil
    • 1.5 cups (340g to 369g) mashed banana, 2 to 3 large bananas
    • 3/4 cup (149g) granulated sugar (I use 1/2 cup and like to do 1/4 cup brown/1/4 cup granulated)
    • 1 cup (113g) oat bran (I use 3/4 oat bran & 1/4 cup flax meal)
  • Step 2: In another bowl, whisk the following:
    • 1.5 cups (177g) all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon nutmeg (or pumpkin pie spice)
  • Step 4: Mix the two bowls together until just combined.
  • Step 4: For the streusel topping, mix together the following until crumbly:
    • 1/4 cup (53g) brown sugar
    • 1/4 cup (21g) old-fashioned rolled oats
    • 2 tablespoons (14g) flour
    • 1/4 teaspoon cinnamon
    • 1 tablespoon (14g) soft butter

Step 5: Fill muffin cups to the top and then sprinkle with a scant tablespoon of topping on each.

Step 6: Bake for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.

Banana Oat Bran Muffins

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Breads & Muffins
By King Arthur Flour Serves: 12

Ingredients

  • MUFFIN BATTER
  • 1/2 cup (113g) yogurt
  • 1 large egg
  • 1/4 cup (50g) vegetable oil
  • 1.5 cups (340g to 369g) mashed banana, 2 to 3 large bananas
  • 3/4 cup (149g) granulated sugar (I use only 2/3 cup and I like to combine coconut sugar with granulated sugar)
  • 1 cup (113g) oat bran (I like to use 3/4 oat bran and 1/4 cup flax meal)
  • 1.5 cups (177g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • MUFFIN TOPPING
  • 1/4 cup (53g) brown sugar
  • 1/4 cup (21g) old-fashioned rolled oats
  • 2 tablespoons (14g) flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon (14g) soft butter

Instructions

1

Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.

2

Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.

3

Whisk together the flour, baking powder, salt, baking soda, and nutmeg.

4

Work the topping ingredients together until the mixture is crumbly.

5

Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.

6

Sprinkle muffins with the topping.

7

Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.

Nutrition

  • 255 Calories
  • 46gg Carbohydrates
  • 18gmg Cholesterol
  • 6gg Fat
  • 3g Fiber
  • 5g Protein
  • 2g Saturated fat
  • 209mg Sodium
  • 10g Sugar
  • 3g Unsaturated fat

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