Makes 1 dozen
If you don’t sit down for breakfast, you need a grab-and-go meal. These muffins are light, not too sweet, and easy to make. The hardest part is eating just one.
|1||cup whole-wheat flour|
|1||cup wheat bran|
|1||teaspoon baking powder|
|½||teaspoon baking soda|
|½||teaspoon ground cinnamon|
|1||cup mashed ripe banana|
|⅓||cup vegetable oil|
|½||cup brown sugar|
1. Set the oven at 400 degrees. Line a 12-cup cupcake tin with papers.
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2. In a large bowl whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon to blend them.
3. In another bowl, beat together the banana, oil, brown sugar, egg, and milk. Stir the flour mixture into the banana mixture until just combined (it’s OK to leave a few lumps).
4. Spoon the batter into the cups, divide it evenly. Bake for 20 minutes or until the muffins are firm to the touch. Transfer to a wire rack to cool completely. Bethany Graber