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Banana-Nut Oat Bran Muffins
4.8 from 54 votes

Banana-Nut Oat Bran Muffins

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.

Servings: 12 muffins
Course: Baked Goods

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 1. Preheat oven to 425 degrees F. Line a standard muffin tin with paper cups.
  2. 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. 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. 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.