Name: Oat Bran–Banana-Blueberry Muffins
Yield: 10 to 12 muffins.
Cuisine: Quickbreads, Coffee Cakes
Ingredients: 1 cup all-purpose flour; 3/4 cup oat bran; 1/2 cup whole wheat flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup mashed ripe banana (about 1 large); 1/3 cup vegetable oil; 1 large egg; 2/3 cup packed light-brown sugar; 1/2 cup milk; 3/4 cup fresh or frozen blueberries (thawed, if frozen); sugar, for sprinkling (optional)

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Find this recipe and many more delicious treats in The Old Farmer’s Almanac Everyday Baking cookbook.

Recipe for Oat Bran–Banana-Blueberry Muffins

Becky Luigart-Stayner

Photo Credit:

Becky Luigart-Stayner

Ingredients

1 cup all-purpose flour

3/4 cup oat bran

1/2 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup mashed ripe banana (about 1 large)

1/3 cup vegetable oil

1 large egg

2/3 cup packed light-brown sugar

1/2 cup milk

3/4 cup fresh or frozen blueberries (thawed, if frozen)

sugar, for sprinkling (optional)

Instructions

Preheat the oven to 400°F. Butter a 12-cup standard muffin pan or line the pan with baking cups. Set aside. Combine the flour, oat bran, whole wheat flour, baking powder, and salt in a large mixing bowl. Whisk to blend. In a separate bowl, whisk the banana, oil, egg, brown sugar, and milk until evenly blended. Make a well in the dry ingredients and add the liquids. Stir well, until just a few streaks of dry ingredients remain, then stir in the blueberries until evenly mixed. Divide the batter equally among the cups. Sprinkle a little sugar on top of each, if you like. Bake for 10 minutes, then reduce the heat to 375°F and bake for 12 minutes more.

Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins from the pan and continue to cool. Serve warm or at room temperature.