Breads : Muffins Last Updated: Aug 4th, 2009 - 19:05:10 Banana Double Bran Muffins By Sandra Woodruff  Printer friendly page Yield: 12 muffins 1 cup oat bran 1 cup wheat bran 1/4 cup natural cane sugar or light brown sugar 2 teaspoons baking powder 1/2 cup nonfat or low-fat milk 1/2 cup mashed very ripe banana 1/4 cup molasses 1/4 cup fat-free egg substitute or 1 large egg, beaten 2 tablespoons canola oil 1/2 cup chopped walnuts or pecans 1. Preheat the oven to 350 degrees F. 2.  Combine the oat bran, wheat bran, sugar, and baking powder in a medium bowl and stir to mix well. Combine the milk, banana, molasses, egg substitute or egg, and oil and stir to mix. Add the milk mixture to the bran mixture and stir to mix. Stir in the nuts. 3. Coat muffin cups with cooking spray, and divide the batter among the cups. Bake for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. 4. Remove the muffins from the oven, and let sit for 5 minutes before removing from the pan. Cool on wire racks and store in an airtight container. Refrigerate or freeze leftovers not eaten within 24 hours. Nutritional Facts (per muffin) Calories: 131  Carbohydrates: 21 g  Fiber: 3.8 g    Fat: 6 g   Sat. fat: 0.5 g Cholesterol: 0 mg     Protein: 4.3 g    Sodium: 100 mg   Calcium: 85 mg Potassium: 290 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page