Tried and True Recipes: Banana Bran Muffins

I've had this recipe for some time.  It came from the back panel of a box of Millville Bran Cereal (Aldi).  I've been meaning to make them for some time.  Yesterday I started to clear the counter top and decided to put the recipe in the trash...and then I read it.  I realized the amount of the ingredients and the fact that it made 12 muffins meant they were relatively low in carbs/fat with plenty of fiber to offset those counts. Next time I will substitute the Stevia baking blend for the sugar.  I just wasn't thinking this morning...I was baking pre-coffee, lol.

I did not mash the bananas.  I did break them into big bite sized chunks.  The ripeness of the bananas and the bran cereal helped them to break down fairly quickly.

These muffins were tender and light and not heavy as I feared they might be.

Banana Bran Muffins

Heat oven to 400F

1 cup all purpose flour

1tbsp (yes, tbsp) baking powder

1/4 cup sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

Mix in small bowl.  Set aside

2 cups bran flakes

1/3 cup fat free milk 

1 cup very ripe bananas

Mix in large bowl and let sit at least two minutes until bran flakes soften.

2 egg whites

1/4 cup butter, softened

1/2 cup chopped walnuts

Beat egg whites until foamy.  Add with butter and nuts to bran flakes and stir to blend well.  Add in dry ingredients and blend until all is moist. Spray 12 cup muffin tin with non-stick cooking spray.   Spoon batter into muffin tin, putting same amount in each cup (I guess about 1/2 cup each).  Bake 20 minutes.

Immediately turn out of muffin tin and cool on wire rack.