Prep. Time: 15 minutes
Start to finish: 40 minutes
12 muffins
1 cup bran cereal
1 egg
3/4 cup fat-free milk
3 tablespoons canola oil
1 cup mashed very ripe bananas (about 2 medium)
1 1/4 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup dried cranberries
1. Heat oven to 400 F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or use paper baking cups. Place cereal in resealable bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes.
3. Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.
4.Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 2
Recipe Source: Best Life Diet
2 comments:
Puteri:
Your banana muffin look good!!..Btw,you can use whole wheat flour with this recipe..Did you make for your children?
Only Duncan likes the muffin, even then he doesn't really like the cranberries.
Maybe next time I will try whole wheat flour. This muffin is ok for me, so long I keep it to 1 piece!
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