Claimed to be a healthy muffin, using oat bran and no additional sugar, these are simply delicious! It was perfect timing finding this recipe, I had a variety of fruit that was piling up in the freezer. But I need to make these again, because during the cooking process, my oven started to keel over and refused to heat above 200 degrees. Not good, but more on that later...
I kept these in the oven as long as I could at 200 degrees, just until they set. Even strangely undercooked, these were wonderful. There really is so much flavor in here between the bran, berries, and juices. Yum!
Banana Berry Muffins
by Annie's Eats
- 1¼ cups all-purpose flour
- ½ cup oat bran¼ tsp. salt
- 2½ tbsp. nonfat dry milk powder
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1½ large bananas
- 1 egg white
- ¼ cup honey
- 1 tbsp. unsalted butter, melted
- ½ cup orange juice
- ¾ cup fresh blueberries (Kacey's Kitchen used blackberries)
- ¾ cup fresh raspberries (Kacey's Kitchen used Strawberries, chopped)
- Preheat the oven to 375˚ F. Line a muffin pan with paper liners. In a medium bowl, combine the flour, oat bran, salt, milk powder, baking powder, and baking soda. Stir together with a fork; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mash together the banana and egg white until the mixture is well blended and slightly frothy. Stir in the honey, butter and orange juice, and mix to blend. Mix in the dry ingredients just until incorporated. Gently fold in the fresh berries with a spatula until evenly incorporated.
- Evenly divide the batter between the prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.