Banana Pecan Oat Bran Muffins

9 Sep

regular-sized banana pecan oat bran muffins

I had 2 overripe bananas that I needed to use up, so I decided to bake Banana Oat Bran Pecan Muffins.  Super YUMMY and healthy (non-dairy + vegan + fiber).  I made 1-bite mini-muffins and they were so tasty I couldn’t stop popping them in my mouth!  These muffins will surely cure a case of constipation… the natural way!  This recipe made 24 mini-muffins and 6 regular muffins, filled about 2/3 full.  Next time I’ll fill the muffin tins all the way to the top!

INGREDIENTS:

Heat oven to 425° F.  Spray muffin pans with non-stick oil spray or insert paper muffin cups.

banana muffin ingredients

Mix dry ingredients in large bowl:

  • 2 cups Oat Bran Cereal (Quaker is chopped finer and is the preferred brand for this recipe)
  • 1/4 cup Brown Sugar, firmly packed
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt (optional)
  • 3/4 cup Pecans (chopped)

add pecans to the dry bowl

adding vanilla to the wet bowl

Mix egg substitute, then mix wet ingredients in medium bowl:

  • 2-Egg substitute
  • 1 cup Rice Dream (plain flavor)
  • 1/4 cup Honey (spray measuring cup with non-stick oil first)
  • 2 Tablespoons Vegetable Oil
  • 1/4 teaspoon Vanilla

mash bananas in small bowl

Then mash in small bowl:

  • 2 ripe Bananas

DIRECTIONS:

  1. Pour wet bowl into dry bowl.
  2. Mix with fork or whisk, then add mashed bananas and blend all.
  3. Spoon batter carefully into muffin tins, filling to the top. 

Bake as follows until brown & crispy on top:

  • 24 small muffins = 15 minutes
  • 6 regular muffins = 17 minutes
  • 12 regular muffins = 17+ minutes

remove gently from muffin tins

Remove pans from oven and gently remove muffins, setting on a wire rack to cool.

Enjoy while warm!  Once cooled, wrap the rest in foil and set aside for later.

Remember that the larger the muffin tin, and the more batter in each tin, the longer it needs to cook.  Also keep in mind that the batter will NOT rise or puff up.  So be sure to fill the muffin tins to the top, or you’ll have dwarfed muffins.  If your oven bakes very hot, try turning down the heat to 400° F and baking slightly longer; otherwise, they may be crispy outside yet still doughy inside.

warm mini-muffins

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