Banana Bran Muffins

April 22, 2007

2 cups high-fiber cereal, such as All-Bran

2 cups fat-free milk, heated until hot (but not boiled)

3/4 cup all-purpose flour

1 cup white or standard whole-wheat flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon kosher salt

1/4 cup molasses


1/4 cup egg substitute, or 1 egg, lightly beaten

1/4 cup canola oil

1 teaspoon vanilla extract

2 medium bananas, mashed (about 1 cup)

3/4 cup dried currants

Preheat oven to 375 degrees. Spray 12 standard muffin cups with cooking spray. Alternatively, line the muffin tins with paper cup liners.

In a large bowl, combine the cereal and milk. Let stand, stirring occasionally, about 15 minutes.

Meanwhile, in a medium bowl, combine both flours, the baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

When the cereal mixture is soaking, add the molasses, egg substitute, oil, vanilla and bananas. Mix well. Add the cereal mixture to the dry ingredients and stir just until the dry ingredients are moistened (batter will be lumpy). Stir in the currants.

Spoon the batter into the prepared muffin tins. Bake for about 30 minutes, or until the tops of the muffins spring back when pressed. Remove the muffins from the pan and place on a wire rack to cool. Serve warm or at room temperature.

Serves 12.

Nutrition information per muffin: 224 calories, 5 g total fat (0 g saturated), 6 g protein, 41 g carbohydrates, 6 g fiber, 156 mg sodium

- Recipe adapted from Dr. Ralph Felder and Carol Colman's "The Bonus Years Diet," Putnam Adult, 2007, $25.95)

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