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Oat-Bran Banana-Raisin Muffins

Source of Recipe

from Cooper Wellness Newsletter - Zib at Barbo's Diet Kitchen


Recipe Introduction

To reduce calories and carbohydrates...replace part or all of the granulated sugar with Splenda Granular. Yield: 2 dozen

2 cups oat bran cereal (such as Mother's Hot Oat Bran Cereal)
1 cup whole wheat flour
1 cup cake flour, sifted
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 cup raisins
1 3/4 cups nonfat buttermilk
1 cup mashed overripe bananas
1/2 cup egg substitute
1/4 cup canola oil
1 teaspoon vanilla extract
vegetable cooking spray

Preheat oven to 400 degrees. Combine oat bran cereal, whole wheat flour, cake flour, baking powder, baking soda, salt, and cinnamon in a large bowl; stir in sugar and raisins, mixing well.

Combine buttermilk, banana, egg substitute, oil, and vanilla; mix until smooth. Add to dry ingredients, stirring until moistened. Spoon evenly into muffin pans coated with cooking spray. Bake for 20 minutes or until wooden pick inserted in center comes out clean.

NOTE: For Pumpkin Spice Bran Muffins, substitute pumpkin pie spice for the cinnamon and canned mashed pumpkin for banana. OR...As a variation, try substituting a cup of mashed-fruit baby food for the bananas.

1 muffin equals: 125 Calories, 3 g Fat (0 Saturated), 1 mg Cholesterol, 192 mg Sodium, 3 g Protein, 23 g Carbohydrates