banana oat bran muffins

every now and then, i like to bake up a batch of oat bran muffins.  despite the whole grain and fiber, these are pretty tasty.  the recipe uses a fruit puree such as banana or pumpkin to add flavor and moisture.  it also contains honey and dried fruit so there is no shortage of flavor.  these mix up quickly, but once baked, they hold well for a couple of days and can be frozen.  if you decide to keep a few in the freezer, wrap them individually in plastic and place them in a freezer bag.  to thaw, allow them to sit out at room temperature in the plastic wrap and then pop them in a hot oven for 5 minutes.

this is one of those recipes that can be manipulated pretty easily.  if you are not a fan of oat bran, use wheat bran instead.  the fruit puree can be easily swapped so don’t hesitate to try using apple sauce, pear butter so go ahead, go crazy and use the left over sweet potatoes you baked for dinner last night, i won’t be offended.  while i used currants in the batch i baked, there is nothing stopping you from using dried cranberries or peaches or any other dried fruit for that matter.  size doesn’t really matter here, bake them in paper lined muffin cups in whatever size pan you prefer, just keep in mind that the baking time will depend on the size so check them with a toothpick to see if they are done.

banana oat bran muffins
makes 12-16 standard size muffins
1 cup + 2 tablespoons of oat bran
3/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (or cinnamon)
2 tablespoons vegetable oil
1 egg 
1/2 cup buttermilk
3/4 cup mashed bananas
1/3 cup wildflower honey
1/3 cup dried fruit, chopped 
preheat the oven to 375.  line the muffin pans with paper cups and set aside.  in a mixing bowl, combine the oat bran, whole wheat flour, sugar, baking soda and pumpkin pie spice.  whisk them to combine.  in a small bowl, whisk together the oil with the egg, buttermilk, banana and honey.  pour the wet mixture into the bowl of dry ingredients along with the dried fruit and gently fold it all together until completely mixed.  using a scoop or a large spoon, divide the batter among the muffin pans filling the cups about 3/4 full.  bake until the top springs back when lightly touched or a toothpick comes out clean, about 20 minutes for standard size muffins.  allow the muffins to cool in the pan for about 5-10 minutes and then turn them out onto a rack to prevent them from getting soggy on the bottom.  

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