When you spoon the batter for these muffins into the cups, they will be really full but won’t overflow. Toasting the oat bran brings out its earthy, warm, nutty flavour. If you don’t like dates, substitute dried figs.
HANDS-ON TIME 15 minutes
TOTAL TIME 40 minutes
MAKES 12 muffins
INGREDIENTS
¾ cup oat bran
1¼ cups all-purpose flour
2¼ tsp baking powder
½ tsp cinnamon
¼ tsp each baking soda and salt
1⅓ cups mashed bananas
⅔ cup finely chopped dates
½ cup almond butter or natural peanut butter
½ cup milk
⅓ cup light-tasting olive oil or safflower oil
⅓ cup liquid honey
1 egg
DIRECTIONS
In dry skillet, toast oat bran over medium heat until lightly browned, about 3 minutes. Transfer to bowl; let cool. Whisk in flour, baking powder, cinnamon, baking soda and salt.
In large bowl, stir together bananas, dates, almond butter, milk, oil and honey; stir in egg. Stir in flour mixture just until combined. Spoon into 12 paper-lined or greased muffin cups.
Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Transfer muffins to rack; let cool. (Make-ahead: Store in airtight container for up to 3 days.)
NUTRITIONAL INFORMATION, PER MUFFIN: about 272 cal, 5 g pro, 13 g total fat (2 g sat. fat), 38 g carb, 3 g fibre, 16 mg chol, 143 mg sodium, 308 mg potassium. % RDI: 7% calcium, 12% iron, 1% vit A, 3% vit C, 19% folate.
