These muffins are packed with fiber and flavor! They have shredded carrots, sweet dates, and crunchy walnuts folded into a batter made with mashed banana and yogurt, which make the muffins super moist and delicious. I love eating these before a hike, or if I need an extra boost to give my colon a cleanse. 😉 💩
Crank the oven to 400 degrees F and let it preheat. Mix dry ingredients together in a large mixing bowl. Set aside.
Mash banana in a small bowl, then add in yogurt, egg, oil and vanilla extract, whisking until well combined.
Make a well in the center of the dry ingredients, then pour the wet mix in and stir until moistened.
Dump the carrots, dates and walnuts on top of the mix and fold in until combined.
Grease or line a muffin pan, then fill each 2/3 full and bake for 15-18 minutes.
Let them cool in then pan for a few minutes, then move to a wire rack.
Oat Bran Muffins
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup oat bran
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- dash of all spice
- 1/3 cup mashed bananas
- 1/2 cup whole fat plain greek yogurt
- 1 egg
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded carrots
- 1/2 cup date, chopped
- 1/2 cup walnuts, chopped
Directions
- Preheat oven to 400 degrees F.
- Mix dry ingredients (flour, oat bran, brown sugar, baking soda, baking powder, cinnamon, all spice) together in a large mixing bowl. Set aside.
- Mash banana in a small bowl, then whisk in yogurt, egg, oil and vanilla extract, until well combined.
- Make a well in the center of the dry ingredients, then pour the wet mix in and stir until moistened. Dump the carrots, dates and walnuts on top of the mix and fold in until combined.
- Grease or line a muffin pan, then fill each 2/3 full and bake for 15-18 minutes.
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