Bon Apetit – January 1991 – from epicurious.com
- 1 1/4 cups all purpose flour
- 1 cup oat bran
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup (1/2 stick) butter, melted
- 2 egg whites
- 1 teaspoon vanilla
- 2 ripe bananas, peeled, chopped
- 1 cup chopped pecans
Preheat oven to 400°F. Grease twelve 1/3-cup muffin cups or line with paper muffin cups. Combine first 5 ingredients in large bowl. Whisk milk, butter, egg whites and vanilla to blend in medium bowl. Add milk mixture to dry ingredients, stirring until just combined. Mix in bananas and 1/2 cup pecans. Divide batter among prepared muffin cups. Sprinkle remaining pecans over each muffin. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.
As some reviewers suggested, I added cinnamon. I actually used wheat bran, instead of oat bran. Also, I made half the recipe, so 6 muffins and to 3, I added chocolate chips.
The verdict? Very good, but they need something more… more cinnamon and nutmeg too, I think. But they make a good breakfast!