Banana, Date and Oat Bran Muffins
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Banana, Date and Oat Bran Muffins
Photography by Yvonne Duivenvoorden
This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 272272 cal |
| pro | 5 g5g pro |
| total fat | 13 g13g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 38 g38g carb |
| fibre | 3 g3g fibre |
| chol | 16 mg16mg chol |
| sodium | 143 mg143mg sodium |
| potassium | 308 mg308mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1212 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 1919 folate |
The muffin cups will be full, but don't worry, they won't overflow. Toasting the oat bran brings out its earthy, warm, nutty flavour. For a twist on the original, try substituting dried figs for the dates.
Ingredients
- 3/4 cup oat bran 3/4 cup oat bran
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 2-1/4 tsp baking powder 2-1/4 tsp baking powder
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1-1/3 cups mashed bananas 1-1/3 cups mashed bananas
- 2/3 cup chopped dates 2/3 cup chopped dates
- 1/2 cup almond butter 1/2 cup almond butter or natural peanut butter
- 1/2 cup milk 1/2 cup milk
- 1/3 cup light-tasting olive oil 1/3 cup light-tasting olive oil or safflower oil
- 1/3 cup liquid honey 1/3 cup liquid honey
- 1 egg 1 egg
Preparation
In skillet, toast oat bran over medium heat until lightly browned, about 3 minutes. Transfer to bowl; let cool. Whisk in flour, baking powder, cinnamon, baking soda and salt.
In large bowl, stir together bananas, dates, almond butter, milk, oil and honey; stir in egg. Stir in flour mixture just until combined. Spoon into 12 paper-lined or greased muffin cups.
Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 3 days.)
In large bowl, stir together bananas, dates, almond butter, milk, oil and honey; stir in egg. Stir in flour mixture just until combined. Spoon into 12 paper-lined or greased muffin cups.
Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 3 days.)
Source : Canadian Living Magazine: November 2011
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