Want to know a secret? These are healthy muffins. Yes, they have bananas and berries, but they also have bran in them. Wait, wait! Don’t run in the other direction (as I almost did when I read that). These are healthy muffins that also taste really good. So good I ate them for breakfast daily, and sometimes as an afternoon snack as well. And, I felt far less guilty about that second muffin than I would have if they had been a typical muffin – you know, the sort that is more of an excuse to eat cake for breakfast, though I do love those too. Not only do they have bran, but they contain no added sugar. I was definitely skeptical before trying them, but I was very pleased with the way they turned out. The banana and berry flavors compliment each other nicely, and provide plenty of natural sweetness along with the honey and orange juice. You could certainly make these using only one variety of berry but I really enjoyed the combination and would definitely make them this way again.
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
1¼ cups all-purpose flour
½ cup oat bran
¼ tsp. salt
2½ tbsp. nonfat dry milk powder
1 tsp. baking powder
¼ tsp. baking soda
1½ large bananas
1 egg white
¼ cup honey
1 tbsp. unsalted butter, melted
½ cup orange juice
¾ cup fresh blueberries
¾ cup fresh raspberries
Preheat the oven to 375˚ F. Line a muffin pan with paper liners. In a medium bowl, combine the flour, oat bran, salt, milk powder, baking powder, and baking soda. Stir together with a fork; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mash together the banana and egg white until the mixture is well blended and slightly frothy. Stir in the honey, butter and orange juice, and mix to blend. Mix in the dry ingredients just until incorporated. Gently fold in the fresh berries with a spatula until evenly incorporated.
Evenly divide the batter between the prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.