Unbelievable Oat Bran Muffins
The muffins mold really quickly, so keep them in the refrigerator. I actually freeze them. If you put them in the microwave straight from the freezer, they are just perfect after 60 seconds.
The muffins mold really quickly, so keep them in the refrigerator. I actually freeze them. If you put them in the microwave straight from the freezer, they are just perfect after 60 seconds.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1/4 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/4 cup honey
- 1 1/2 cups oat bran flour (this is oat bran milled very finely or oat bran may be used.)
- 1 1/2 cups quick oats
- 1/3 cup wheat bran
- 4 egg whites raw
- 16 ounces crushed pineapple in own juice (fruit and fruit juice used)
- 2 cups mashed bananas (about 4 bananas) use bananas that have at least a few spots on them already - no green ones.
- 1/2 cup oil i wouldn't use olive oil - safflower oil is good if you can get it -- i just use canola oil
- Carbohydrate 38.141746360102 g
- Cholesterol 0 mg
- Fat 6.93318368000048 g
- Fiber 3.60879192011616 g
- Protein 8.35776092000048 g
- Saturated Fat 0.708025140000081 g
- Serving Size 1 1 Serving (115g)
- Sodium 220.429740000073 mg
- Sugar 34.5329544399859 g
- Trans Fat 0.69519246800029 g
- Calories 241 calories
Step-by-step
- Mix the dry ingredients together.
- In a separate bowl, mix wet ingredients.
- Combine the wet and dry mixtures, and mix gently.
- Spray muffin pan with non-stick vegetable oil such as PAM (or use paper liners in the muffin pan. This is what I do b/c I think they are easier to store that way.)
- Bake at 350 for 20-25 minutes.
Substituting unrefined coconut oil for canola alters the crumb structure significantly, yielding a denser and less cohesive texture throughout the batch. High-fiber batters demand precise hydration control because bran absorbs moisture continuously during the resting phase. Without sufficient liquid, oat and wheat brans swell unevenly, creating dry pockets inside each cup. Combining finely milled oat bran flour with quick oats provides the necessary structural matrix to support heavy fruit additions like crushed pineapple and mashed bananas. Overmixing the batter develops excess gluten in the all-purpose flour, producing tough results rather than a tender crumb. Folding wet and dry components just until combined prevents this unwanted density.
Baking at 350 degrees Fahrenheit for 20 to 25 minutes ensures the center sets without scorching the exterior sugars derived from honey and fruit juices. Cool the baked goods completely on a wire rack before storage to prevent condensation buildup inside airtight containers. Because high-moisture fruit ingredients accelerate spoilage at room temperature, transfer the batch directly to the refrigerator within two hours of baking. Freezing individual portions allows for quick reheating in a microwave for 60 seconds without compromising the original moisture levels.
