whole Grain banana muffin
These hearty muffins combine the goodness of whole grains, oat bran, and ripe bananas for a moist, flavorful treat that’s perfect for breakfast or a healthy snack.
Ingredients
¾ cup whole wheat pastry flour
½ cup whole wheat flour
1 cup oat bran
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup raisins
½ cup nonfat plain yogurt
¼ cup low-fat sour cream
¼ cup unsweetened applesauce
¼ cup maple syrup
2 teaspoons egg whites
1 teaspoon vanilla extract
3 small ripe bananas, mashed
¼ cup chopped pecans
Instructions
Preheat the oven to 400°F (200°C). Lightly grease or line a 12-cup muffin tin.
Mix the dry ingredients.
In a large bowl, whisk together the pastry flour, whole wheat flour, oat bran, sugar, baking powder, and salt. Stir in the raisins.Mix the wet ingredients.
In a separate bowl, combine the yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and mashed bananas. Stir until smooth.Combine wet and dry.
Pour the wet ingredients into the dry mixture. Gently stir just until combined—avoid overmixing to keep the muffins tender.Fill the muffin tin.
Spoon the batter evenly into the prepared muffin cups. Sprinkle about 1 teaspoon of chopped pecans on top of each muffin.Bake.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.Cool.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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