Bran, Banana and Raisin Muffins

You can’t claim to have a complete repertoire of muffin recipes without including the traditional bran variety. I often find them boring and dry, but the banana and molasses in these muffins boosts the flavor to a new high and simultaneously increases the moisture.

1. Preheat the oven to 375°F. Spray 12 muffin cups with vegetable oil.

2. Combine the oil, molasses, egg, sugar, banana, vanilla, yogurt and milk in a large bowl and mix until well blended.

3. Combine the bran, both flours, baking powder, baking soda, cinnamon, salt and raisins in another bowl and mix well. Add to the wet mixture and stir just until combined. Spoon into the prepared muffin cups and bake in the center of the oven for about 15 minutes, or until the tops are firm to the touch. Turn out and serve immediately or serve at room temperature.

1/4 cup vegetable oil
3 Tbsp molasses
1 large egg
1 cup sugar
1 medium ripe banana, mashed (about 1/2 cup)
1 tsp pure vanilla extract
1/2 cup low-fat plain yogurt
1/3 cup low-fat milk
1/2 cup wheat bran
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
pinch of salt
1/3 cup of raisins

Nutritional Analysis per Serving

Calories 168
Protein 2.4 g
Fat 5.4 g
Saturated Fat 0.6 g
Carbohydrates 28 g
Cholesterol 18 mg
Sodium 129 mg
Fiber 1.8 g

Prep Time:10 minutes
Cook Time:15 minutes

Make Ahead: Bake a day in advance, wrap well and store at room temperature, or freeze for up to 2 weeks.

Makes 12 muffins