He who believes is strong; he who doubts is weak. Strong convictions precede great actions. –Louisa May Alcott
- 1/2 teaspoon cooking oil
- 1 2/3 cups bran (wheat or oat, about 97 grams)
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 3 medium very ripe bananas, mashed (about 376 grams total with skin on)
- 1/2 cup unsweetened applesauce (about 122 grams)
- 1/2 cup low-fat plain Greek yogurt (about 245 grams)
- 2 large eggs (about 100 grams total)
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin tin with 1/2 teaspoon cooking oil.
In a medium bowl, whisk together dry ingredients, including oat bran, baking powder and cinnamon; set aside.
In a large bowl, mix the wet ingredients, including mashed banana, applesauce, Greek yogurt, eggs and vanilla together until well combined and smooth.
Add wet ingredients to dry ingredients, and mix until just combined.
Divide batter evenly into 12 muffin cups (about ¼ cup mix per muffin cup), and bake 20 minutes or until toothpick inserted into center comes out clean. Transfer to a wire rack to cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.
Muffins are best served warm with your favorite spread. Feel free to add in chocolate chips, berries or nuts to the batter!
Serves: 4 | Serving Size: 3 muffins
Per serving: Calories: 258; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 108mg; Sodium: 281mg; Carbohydrate: 57g; Dietary Fiber: 9g; Sugar: 19g; Protein: 12g
Nutrition Bonus: Potassium: 670mg; Iron: 18%; Vitamin A: 4%; Vitamin C: 12%; Calcium: 18%