Orange Banana and Oat Bran Breakfast Muffins
Start your morning on a flavorful and wholesome note with these Orange Banana and Oat Bran Breakfast Muffins. Packed with nutrient-rich oat bran, naturally sweet ripe bananas, and the zesty brightness of freshly grated orange zest, these muffins strike the perfect balance between nourishing and delicious. A hint of cinnamon enhances their comforting aroma, while a drizzle of honey and a splash of orange juice provide natural sweetness. Made with heart-healthy coconut oil and light buttermilk for added moisture, these muffins bake to golden perfection in just 20 minutes. They're versatile too—add chopped nuts or raisins for extra texture. Perfect for busy mornings or as a grab-and-go snack, these muffins are as healthy as they are satisfying. Plus, they're freezer-friendly for easy meal prep!
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 medium Ripe bananas (mashed)
- 1 tablespoon Orange zest
- 0.5 cup Freshly squeezed orange juice
- 0.5 cup Buttermilk
- 1 large Egg
- 0.25 cup Honey
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the oat bran, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, mash the ripe bananas thoroughly with a fork. Stir in the orange zest, freshly squeezed orange juice, buttermilk, egg, honey, melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Avoid over-mixing, as this can make the muffins dense.
If you'd like to add in chopped nuts or raisins, gently fold them into the batter at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 12.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
