Oat bran and dried fruit muffins
6
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
This recipe uses mixed dried fruit to add a chewy texture to these moist, golden-brown muffins. You can use one type of your favorite, but a mix results in a nice contrast in flavor and color. Orange juice and zest gives these muffins a rich tang, while the dried fruit, fresh bananas, and light brown sugar provides the perfect level of sweetness. You can enjoy these hearty muffins for breakfast, as a snack, even dessert—they'll keep at room temperature for up to 3 days.
Ingredients
Dried mixed fruit
1.25 cup(s)
Uncooked old fashioned rolled oats
1 cup(s)
Uncooked oat bran
0.75 cup(s)
All-purpose flour
0.5 cup(s)
All-purpose flour
1 Tbsp
Packed light brown sugar
3 Tbsp
Baking powder
5 tsp
Ground cinnamon
1 tsp
Fat free skim milk
1 cup(s)
Unsweetened orange juice
0.25 cup(s)
Egg whites
2 large
Vegetable oil
2 Tbsp
Banana(s)
0.75 large
Orange zest
2 tsp
Instructions
1
Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.
2
Combine the dried fruit, rolled oats, oat bran, flour, banana, brown sugar, baking powder, and cinnamon in a food processor. Pulse until the mixture is just blended, then transfer to a bowl.
3
Combine the milk, orange juice, egg whites, oil, and orange zest in another bowl. Add the milk mixture to the dried fruit mixture; stir just until blended.
4
Spoon the batter into cups, filling each about two-thirds full. Bake until surface of the muffins are golden brown and spring back when lightly pressed, or until a toothpick inserted in a muffin comes out clean, about 15 minutes. Remove from the pan and cool on a rack 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
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