Nana Recipe Wednesday–Oat Bran Banana Muffins

by Sarah on April 23, 2014

Undercover Caterer :: Nana's Oat Bran Banana Muffins

Yes folks, for several straight weeks Nana has not shown up for recipe duty but that is my fault.  Or my work’s fault, since I am always working.  But I’m working so much with PURPOSE!  I am taking 5 (YES FIVE) vacations this summer and I need the extra dough and comp time in order to pull it all off. Poor Nana has had to take a back seat as I’ve not had much extra time to make any surplus recipes.

Undercover Caterer :: Nana's Oat Bran Banana Muffins

This week marks Vacation #1:  Scenic San Jose, California.  Yes, San Jose.  I’m visiting my family, yo.  Look up above.  It’s Nana holding a fat little muffin, who happens to be my firstborn child.

Undercover Caterer :: Nana's Oat Bran Banana Muffins

I had some spare time, along with a giant canister of oat bran on hand, so Oat Bran Banana Muffins it is.  There is quite a collection of oat bran muffin recipes–all different.  These recipes had to have been collected during the Great Oat Bran Craze of 1983.  Supposedly it will cure all your ills, or at least fill you full of fiber.

Undercover Caterer :: Nana's Oat Bran Banana Muffins

The original recipe makes 24 muffins.  I halved the recipe and it worked perfectly fine.  I also took the liberty of brushing the muffins with melted butter and sprinkling sugar on top for the last five minutes of baking.  Either way is perfectly good.

Nana's Oat Bran Banana Muffins


  • 2 1/2 cups flour
  • 2 cups oat bran
  • 1 cup sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1 1/2 cups milk
  • 1/2 cup melted butter, cooled
  • 4 egg whites
  • 2 tsp vanilla
  • 4 ripe chopped bananas
  • 2 cups chopped pecans


  • Preheat oven to 350.
  • Grease or line 24 muffin cups.
  • Combine first five dry ingredients in a large bowl and stir. Set aside.
  • Whisk together the milk, butter, egg whites and vanilla in a medium bowl. Pour the liquid mixture into the dry mix and stir to combine.
  • Add chopped banana and half of the chopped pecans.
  • Using an ice cream scoop or spoon, fill muffin cups (they will be pretty full)
  • Sprinkle with remaining pecans.
  • Bake until an inserted toothpick is clean, approximately 30 minutes.

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