This recipe is taken from the 2000 Milk Calendar. Craving a moist but light muffin? Satisfaction comes easy. The secret: use overripe bananas. These muffins are great as a nutritious midday snack.
- Prep: 10 min
- Cooking: 20 min - 25 min
- 1 lightly beaten egg
- 1 cup (250 mL) Milk
- 1 cup (250 mL) mashed ripe bananas
- 1/2 cup (125 mL) sugar
- 1/4 cup (60 mL) vegetable oil
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose or whole wheat flour
- 1 cup (250 mL) oat bran
- 2/3 cup (160 mL) raisins
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) baking powder
Preheat oven to 400 °F (200 °C). Lightly butter or spray 12 nonstick muffin pans.
In bowl, combine egg, milk, bananas, sugar, oil and vanilla extract; mix well. In another bowl, mix together flour, oat bran, raisins, baking soda and baking powder; stir into egg mixture, only until combined. Spoon into prepared muffin pan. Bake for 20 to 25 min or until tops are firm to the touch.
For the Adventurous: Substitute dried cranberries, cherries or chopped figs for the raisins.
Healthy Eating Tip: Oat bran contains soluble fibre, the kind of fibre that helps to reduce blood cholesterol levels.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 71 mg|
|Vitamin B6:||15 %|