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Banana Bran Muffins

This recipe calls for NO ADDED SUGAR! Since this sugar-free recipe makes 24 muffins, we recommend freezing leftovers.  Place in a plastic container or zip-lock bag for storage. Just pop in the microwave on high for 30 seconds to reheat. 

Makes: 24 muffins

2 cups             bran cereal
1/2 cup            olive or canola oil
1 cup               boiling water
1/2 cup            egg substitute (or 2 whole eggs)
2 cups             mashed bananas (about 4 or 5)
1/4 cup            skim milk
2 1/4 cups       whole wheat flour
2 teaspoons   baking powder
1/4 teaspoon  salt
Vegetable cooking spray (3 3-second sprays)


Preheat oven to 425 degrees F.  In a large bowl, combine the bran cereal, oil and boiling water.  Allow to cool until lukewarm.  Add the egg substitute, mashed bananas and milk; stir well. 

In another bowl, combine the flour, baking powder and salt.  Add this to the cereal and banana mixture and stir just enough to mix.  Coat muffin tins with vegetable cooking spray and fill each 2/3 full.  Bake 15-20 minutes, or until toothpick inserted in center comes out clean.


Nutrient Analysis: 1 muffin: 150 Calories, 5 g Fat, 3 g Protein, 23 g Carbohydrate, 4 g Fiber, 80 mg Sodium, 0 mg Cholesterol, 0 g Sat Fat.

Exchanges: ½ fruit, 1 bread, 1 fat.     Carb Choices:  1 1/2