Deliciously moist banana and oat bran muffins, free of nuts and gluten, make a perfect healthy snack.
Special diets: Vegetarian | nuts-free | gluten-free |
️Allergens: not vegan | lactose | eggs | soy |
⏱ 36 mins – easy
🍽 12 servings – 128 kcal per serving
|
Serving
66g |
Fat
5g |
Sat. fat
0g |
Sodium
20mg |
|
Carbs
22g |
Fibers
3g |
Sugars
7g |
Proteins
4g |
INGREDIENTS
- 2¼ cups oat bran
- 1 tbsp baking powder
- ½ tsp cinnamon
- An eighth tsp nutmeg
- 1 cup bananas
- ½ cup whole milk
- 2 eggs
- 2 tbsp sunflower oil
- ½ cup raisins
- ½ oz cooking spray
TOOLS
- 1 fork
- 1 slotted spoon
- 1 muffin tin
- 1 bowl
- 1 mixing bowl
- 1 oven
- 1 whisk
- 1 spatula
STEPS
Peel bananas.
Mash peeled bananas with a fork.
To get egg whites in a bowl, crack eggs into a slotted spoon.
Spray a muffin tin with cooking spray.
Combine oat bran, baking powder, cinnamon, and nutmeg in a bowl with a whisk.
Put mashed bananas in a mixing bowl. Stir in egg whites, whole milk, and sunflower oil with a spatula. Add the dry ingredients and mix in raisins to get a muffin mixture.
Put the muffin mixture in a muffin tin 2/3 full.
Preheat the oven to 425°F for 12-15 minutes.
Put the muffin tin in the oven and bake for 20 minutes to get banana and oat bran muffins.
It’s ready to be served !
