Cranberry Banana Oat Bran Muffins
A sweet treat high in fibre and low on guilt.
Naturally sweetened with honey, minimal oil, and 24g of fibre per batch, these oat bran muffins are a treat you can enjoy without guilt anytime. They’re also quite versatile— you can fold in countless additions to change the change the flavour profile and create a variety of different muffins that will please just about everyone. —CFG
Ingredients
1 ½ cups oat bran
1 cup all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
2-3 ripe bananas, mashed
1 large egg
¾ cup milk
⅓ cup honey
¼ cup melted coconut oil
1 tsp vanilla extract
Optional Mix-ins (pick one or mix and match):
1 cup fresh or frozen blueberries
½ cup chopped walnuts or pecans
2/3 cup raisins or dried cranberries (soaked in hot water, drained and patted dry)
Directions
Preheat oven to 375°F.
In a large mixing bowl, whisk together 1 cup of all purpose flour, 1 ½ tsp of baking powder, ½ tsp of baking soda, 1 tsp of ground cinnamon, and ¼ tsp of salt.
In a separate bowl whisk together 2-3 ripe mashed bananas, 1 large egg, ¾ cup of milk, ⅓ cup of honey, ¼ cup of melted coconut oil, and 1 tsp vanilla extract until all ingredients are fully incorporated.
Combine the wet ingredients into the four mixture and stir just until mixed and the flour is fully incorporated.
Fold in any optional mix-ins.
Let the batter rest for ~5min so the oat bran can absorb into the mixture.
While the batter rests, line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray
Divide the batter evenly among the muffin cups and bake for ~18min, or until a toothpick inserted into the center comes out mostly clean.
Let the muffins cool in the pan for ~5min, then transfer them to a wire rack to finish cooling. .
Serve and enjoy!
