Banana Oat Bran Muffins

Amongst my friends and roommates, I am known for making banana bread. I have made the same recipe for several years from my oldest Betty Crocker cookbook. I have made different variations of it, from adding different ingredients (like pecans or chocolate chips), to making it with a brown sugar topping. It's yummy, but so full of sugar it is not the healthiest in the least. I'll share the recipe here sometime. It's a good one. 

Given the amounts of sugar and butter my old recipe uses, I have kept my eye out for other recipes I could make with old bananas. I still haven't found a healthy banana bread recipe that I love. I have seen recipes which replace oil with applesauce, but so far when I have done that, I don't like it. It ends up being mushy and weird. Keep trying? Of course. 

That being said, today I decided to try a recipe out of my Weelicious cookbook by Catherine McCord. I love her stuff. She has great healthy family friendly recipes. Her version of this muffin is made with wheat germ, but you can use oat bran or flax seed instead if you don't have that. I used oat bran, which is more of a coarse grain that went well with these muffins. 

If you're looking for a healthier version of banana bread muffin to give your kids, this is an easy and good alternative! 

INGREDIENT LIST: 

  • 1 cup of flour
  • 1 cup of oat bran (or wheat germ, or another likewise substitute) 
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 3 medium sized ripe bananas (mashed)
  • 1 large egg
  • 1/2 cup of agave nectar or honey
  • 2 tablespoon canola or vegetable oil
  • 1 tablespoon of vanilla extract 
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DIRECTIONS: 

  1. Preheat the oven to 350. 
  2. Whisk flour, oat bran, baking soda, baking powder, and salt in a bowl.
  3. Mix the mashed bananas, agave nectar, oil, vanilla and egg until well combined. I used my handheld mixer.
  4. Slowly add the dry ingredients to the wet until combined, but do not over mix. 
  5. If you are using a mini cupcake tin, bake for 15 minutes. If you are using a regular muffin pan like I did, bake for 20 minutes. 
  6. Once cooled, you can serve these with almond butter, peanut butter, jam, honey, or just by itself!

Easy and healthier toddler muffin for-the-win!