Banana-Nut Oat Bran Muffins

Name: Banana-Nut Oat Bran Muffins
Yield: 12 muffins
Ingredients: 2-1/4 cups oat bran; 1 tablespoon baking powder; 1/4 cup brown sugar; 1 1/4 cups milk; 2 banana; 2 egg; 2 tablespoons agave nectar; 1/4 cup walnuts

User Reviews

4.8

54 reviews

Excellent

Servings
12 muffins
Course
Baked Goods

Banana-Nut Oat Bran Muffins

Iris Warren

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These Banana-Nut Oat Bran Muffins combine oat bran, mashed bananas, and chopped walnuts in a lightly sweetened batter that bakes into moist, tender muffins. The use of egg whites and agave nectar keeps the texture light without excess fat. Baking at a high temperature creates a golden crust while ensuring the muffins are cooked through. They store well at room temperature and can be reheated, making them convenient for breakfast or snacks.

Description

The recipe blends oat bran with baking powder and brown sugar as the dry base, then incorporates milk, mashed bananas, egg whites, and agave nectar as the wet ingredients. Chopped walnuts add a crunchy texture and nutty flavor. The batter is divided into standard muffin cups and baked at 425°F for 12 to 15 minutes, developing a lightly browned exterior with a soft interior.

The bananas provide moisture and natural sweetness, while the oat bran creates a hearty texture. The egg whites maintain a lighter structure compared to whole eggs, and sweeteners balance flavor without overpowering. These muffins can be served at room temperature or warmed with toppings like jam, butter, or nut butters.

Storing in an airtight container preserves freshness for several days. The muffins offer a filling, mildly sweet option suitable for breakfast or snacks, with a wholesome ingredient profile.

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Ingredients

Servings

2-1/4 cups oat bran
1 tablespoon baking powder
1/4 cup brown sugar
1 1/4 cups milk
2 banana mashed
2 egg white
2 tablespoons agave nectar or honey
1/4 cup walnuts chopped

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Instructions

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1. Preheat oven to 425 degrees F. Line a standard muffin tin with paper cups.
2. In a large bowl, whisk together the oat bran, baking powder and brown sugar. In a separate medium bowl, mix together the milk, mashed bananas, egg whites and agave nectar.
3. Add the wet ingredients into the dry ingredients and whisk until combined. Fold in the walnuts. Divide the batter evenly between the 12 muffin cups. Bake until the muffins are lightly browned and a knife inserted in the center comes out clean, about 12 to 15 minutes.
4. Cool the muffins in the pan for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature. Serve at room temperature or reheat in the microwave and top with your favorite jam, butter or even peanut butter.