YIELD: 12 muffins.
PREP TIME: 10 minutes
BAKE TIME: 15-18 minutes

Ingredients

1 cup ROGERS WHEAT BRAN

1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR

1/2 cup ROGERS PORRIDGE OATS STEEL CUT BLEND

1 tsp. cinnamon

1 1/2 tsp. baking powder

1 tsp. baking soda

1 ripe banana, mashed

1/2 cup brown sugar, lightly packed

1 egg

1 cup milk

1/3 cup oil

1 tsp. vanilla

1 cup raisins*

1/4 cup sunflower seeds*

1/4 cup pumpkin seeds*

*Or your own dried fruit, seed and nut combination.

Directions

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Preheat oven to 400⁰F (205⁰C). Prepare muffin tin.

In a large bowl combine the wheat bran, flour, porridge oats, cinnamon, baking powder, baking soda, seeds and raisins.

In medium bowl, beat the banana, sugar, egg, milk, oil and vanilla.

Add the wet ingredients to the dry ingredients, and stir just until moistened.

Evenly scoop batter into muffin tin.

Bake for 15-18 minutes.

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