Banana-Bran Oatmeal Muffins

12-14
Servings
10m
Prep Time
20-22m
Cook Time
30m
Ready In


"This is a fantastic muffin that bakes out very high and moist, If I have any apples around I add in some finely chopped into the flour mixture. If you prefer a sweeter muffin then add in more brown sugar."

Original recipe yields 12-14 servings
OK

Nutritional

  • Serving Size: 1 (98.9 g)
  • Calories 291.9
  • Total Fat - 10.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 18.5 mg
  • Sodium - 306.3 mg
  • Total Carbohydrate - 48.6 g
  • Dietary Fiber - 3.5 g
  • Sugars - 27 g
  • Protein - 4.8 g
  • Calcium - 83.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line 12 muffin tins with paper liners.

Step 3

In a bowl, whisk flour, oats, bran, baking powder, baking soda and salt.

Step 4

In another bowl, whisk egg, oil and brown sugar together.

Step 5

In a small bowl mix together the mashed banana, buttermilk and molasses; mix into the oil mixture until well combined (If you are adding in a chopped apple, peel the apple now, then mix it in with the flour mixture).

Step 6

Make a well in the center of the flour mixture. Add in the banana/oil mixture stirring with a wooden spoon or a spatula only to combine (do not overmix, don't worry about any lumps).

Step 7

Gently stir in raisins and nuts.

Step 8

Divide evenly between prepared muffin cups (almost to the top).

Step 9

Bake for 20-22 minutes, or until muffins tops spring back when lightly touched, and a toothpick comes out clean when inserted in the center of the muffin.

Tips & Variations


No special items needed.

Related

QueenBea

My hubby made these and he loved them. He said they are very easy to make and turn out super moist.

review by:
(4 Nov 2015)

Mikekey

Extremely moist and very flavorful. I skipped the paper liners (don't keep them around) and sprayed muffin tins with non-stick spray, which worked fine. I subbed dried cranberries for the raisins. Will be making these again.

review by:
(6 Feb 2015)