oat bran and dried fruit muffins

Recipe printed from chiknpastry

Oat Bran & Dried Fruit Muffins
Adapted from Techniques of Healthy Cooking, makes 12-16

portable and filling, these muffins work great for those who are on the go. if stored in an airtight container, they should last through the week.

5 1/2 oz coarsely chopped dried fruit
4 oz oat bran
3 oz rolled oats
2 1/2 oz all purpose flour
1 1/2 oz brown sugar
3/4 oz baking powder
pinch of salt
1 t g cinnamon
5 oz mashed ripe banana
2 t grated orange zest
2 oz fresh orange juice
1 oz vegetable oil
1 t vanilla extract
2 egg whites
1 c skim milk


  1. preheat oven to 400 F. combine dried fruit, all dry ingredients (oat bran through cinnamon), and banana into food processor. Process until evenly mixed. Transfer to large bowl.
  2. in another bowl, combine remaining ingredients. Add this mixture to the dried fruit mixture and fold until just combined.
  3. to make 12 muffins, spoon 1/4 c of batter into each of 12 buttered or sprayed muffin tins, or into disposable muffin cups (for 16, measure ~1 1/2 oz). bake until surface of muffins are golden and until they feel slightly springy when touched, about 20 minutes.
  4. turn the muffins out onto a cooling rack and allow to cool for 10 minutes.