Today I made Oat Bran – Banana – Blueberry Muffins. I know, it’s a lot going on, but like Jamie I had “left overs” that needed to be used. Keeping with the low-fat theme that Jamie started last week (Low-Fat Sour Cream Raisin Bars), I reduced the amount of sugar and did some healthy subbing. The results were amazing!
I had some very ripe bananas and fresh blueberries that I wanted to use to make my boys something yummy for after school. I’m also on a oat bran kick, so that had to be a part of this experiment. I used a recipe from Epicurious that I tweaked to add the blueberries. Their recipe called for pecans, which I’m sure would be awesome in this recipe, but I was trying to avoid making a trip to the store and just use what I had. The outcome – my boys loved them. I was shocked at how tender and flavorful the muffins were with only 1/2 cup of sugar and egg whites instead of a whole eggs. I highly recommend this recipe.
Your Favorite Chick from the North – Jill
Oat Bran – Banana – Blueberry Muffins
1 1/4 cups all purpose flour
1 cup oat bran
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup butter, melted
2 egg whites
1 teaspoon vanilla
2 ripe bananas, peeled, chopped
3/4 cup fresh blueberries or frozen, thawed
- Preheat oven to 400°F. Grease twelve 1/3-cup muffin cups or line with paper muffin cups.
- Combine first 5 ingredients in large bowl, set aside.
- In mixing bowl, mix milk, butter, egg whites, vanilla and banana to blend together.
- Add dry ingredients, stirring until just combined. Mix in blueberries. Divide batter among prepared muffin cups. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.