Banana Oat Bran Muffins
I thought about calling these “Your Mom” muffins because they’re fast, cheap, and easy. But that’s mean. I’m sorry. That kind of talk never happens here. I’m usually a combo of John Lennon, a lavender bubble bath, and that curly haired Pepsi girl with the dimples. I wouldn’t dare make a joke about your mom.
Also, I feel like this is turning into a food blog. This isn’t a food blog. It’s just a blog with food sometimes. I guess when you work at home and want to do nothing but eat, you’re bound to talk about food a lot.
So there are muffins today. I don’t even know if this is a recipe worth blogging because it’s so simple, but it was on the back of one of the batches of oat bran I bought and I really love it so I thought I’d share it anyway.
I’m really good at eating muffins and cookies in the morning, but very bad at eating oatmeal, or my preferred morning oat of choice – oat bran.
I like oat bran because it is actually a lot healthier than oatmeal (50% more fiber and soluble fiber! Perfect for pooping!) and is much more filling. It absorbs 25 times its volume in liquid which means it’s easily digested, plus it helps lower cholesterol and slows down fat absorption while stabilizing your sugar levels. It’s also much creamier. MIRACLE FOOD.
In the colder months I’m usually eating a bowl of oat bran with chopped nuts and fruit, but in the summer the last thing I want is a hot bowl of anything. That’s why these muffins are great.
You can add nuts or chocolate chips for some added flavor and texture, or if you’re like me and keep them plain, they’re great with a smear of jam over the top.
BANANA OAT BRAN MUFFINS
2 1/4 cups oat bran
1 tbsp baking powder
1/4 cup brown sugar
2 bananas, mashed (add 1/2 banana for a moister texture)
2 egg whites
2 tbsp honey or syrup (I use brown rice table syrup, per usual)
1/4 cup chopped nuts, chocolate chips, or dried fruit of your choice
Preheat oven to 425 F.
In a bowl, combine the bananas, egg whites, and honey or syrup.
In a separate bowl, combine the oat bran, baking powder, and brown sugar.
Combine the wet and dry ingredients until well blended. Fold in the nuts, chips, or fruit.
Distribute evenly in a muffin tin that’s greased or lined with paper cups.
Bake 12-15 minutes.
Since oat bran is such a fine grind, the extra 1/2 banana isn’t a bad idea if you want a little less “rough” of a texture. Either way, these are a delicious and easy breakfast food.
Your mom loves them.
August 17, 2012
This entry was posted in Food and tagged baking with oat bran, banana oat bran muffins.