Variations: These are excellent with 1/2 cup raisins, chopped dried fruit, or nuts folded in on the last few strokes.


  • 1 cup unbleached flour
  • 3/4 cup oat bran
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 large)mashed ripe banana
  • 1/3 cup flavorless vegetable oil
  • 1 large egg
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsulphured molasses
  • 1/2 cup milk


Preheat the oven to 400 degrees F. and butter 12 muffin cups. In a medium mixing bowl, stir together the unbleached flour, oat bran, whole wheat flour, baking powder, and salt. In a seperate bowl, beat the remaining ingredients with an electric mixer. Make a well in the dry ingredients and stir in the liquids with a few deft strokes; do not beat. Spoon the batter into the muffin cups and bake for 10 minutes. Reduce the heat to 375 degrees and bake for another 10 minutes. When done, they'll be nicely browned and springy to the touch. Let the muffins sit in the pan on a rack for 5 minutes before transferring to a cloth-lined basket. Serve hot. Store completely cooled leftovers in sealed plastic bags.

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Submitted 6/13/05.
Source: Ken Haedrich's Country Baking
Submitted By: Linda Wilson
Oat Bran Banana Muffins