Banana Berry Muffins

Yield: 10-12 muffins


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. 

Printed from Annie's Eats