Oat Bran Banana Muffins

Chef Melissa’s oat bran muffins bring the warmth of the ranch kitchen to your morning table — a refined balance of wholesome and decadent. Infused with ripe banana, Greek yogurt, and a hint of spice reminiscent of fall, they’re the kind of simple luxury that makes every day feel like a golden-leaved fall getaway.

Like most of my recipes, this is just a foundation that can be changed to make a myriad of variations. Notice the various changes that can be made before you start! ~ Chef Melissa

Makes 12 muffins

Ingredients

1 ½ cups all-purpose flour

1 ½ cups oat bran (not the cereal, just bran)

1 cup brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon (or ginger, nutmeg, change it as you prefer!)

1 medium ripe banana

8-12 oz plain Greek yogurt (sour cream works too.) Use less with fresh fruit, more with dry.

3 eggs

¼ cup light olive or vegetable oil

1 tsp vanilla extract

Fruit: fresh berries, raisins, craisins, etc. Rinse dried fruit in hot water and drain before use.

Directions

• Heat oven to 400 (350 convection – with a fan)
• In a mixer bowl with the paddle, measure out the sugar and add the banana. Beat on medium speed until the banana is smashed.
• Add eggs, vanilla, oil and beat well
• Add in yogurt and beat again
• Whisk together all the dry ingredients
• Take the mixer bowl off the mixer, pour in the dry ingredients.
• Fold together about ½ way with rubber spatula, add the fruit and finish mixing. JUST until mixed. If you mix too long they will be tough and rubbery.
• Portion muffin batter into cups, about ¾ full
• Sprinkle with sunflower seeds, coarse sugar, etc.
• Bake 16-20 minutes until golden
• Let cool at least 20 minutes before removing from the pan

NOTE: To make gluten and dairy free, substitute your favorite GF Flour blend for the wheat flour, and use dairy-free yogurt in place of the regular yogurt. Baking time may be a bit longer.

Here is another fall breakfast or anytime treat by Melissa: Sweet Breakfast Pumpkin Bread