Prep time: 10 minutes
Cook time: 20 minutes
Yield: 12 muffins
Ingredients
1 egg
2/3 c packed brown sugar
1/3 c canola oil
1 c + 2T buttermilk
2 ripe large bananas, mashed
1/2 t vanilla extract
3/4 c whole wheat flour
1.5 c wheat bran (cereal All Bran original)
1/2 c oat bran (you can use 1/2 c rolled oats or blend my own oats into flour)
2 T flaxseed meal
1 t baking soda
1 t baking powder
1/2 t cinnamon
1 c fresh or frozen blueberries
* carrots or other dried fruit
1. Preheat oven to 400 and either grease 12 muffin cups or line with liners (they're even more moist if you use muffin liners).
2. Mix buttermilk and wheat bran and set aside to soak. In another medium bowl, mix together all the remaining dry ingredients.
3. In a large bowl add egg, sugar, oil, banana and vanilla and mix until well combined. Gently stir the dry mixture and buttermilk mixture into the egg mixture and mix until just combined and a few lumps remain. Fold in the blueberries being careful not to overmix.
4. Pour into prepared muffin cups and bake for 20 minutes or until a toothpick comes out a crumbs clinging to it. Cool 5 minutes in tins and then turn out onto rack to cool completely.
