INGREDIENTS:
3 tablespoons vegetable oil
1/4 cup molasses
* Combine the oil, molasses, brown sugar, egg and bananas in a mixer bowl or food processor container. Beat until smooth, scraping the bowl occasionally. Stir in the flours, cereal, wheat germ, baking soda and salt just until moistened. Stir in the pecans.
* Fill greased or paper-lined muffin cups 2/3 full.
* Bake at 375 degrees for 20 to 25 minutes or until the muffins test done.
* Variation: Substitute oatbran for bran flakes.
NOTE: Omitting the egg makes these muffins low-fat and cholesterol-free without sacrificing the flavor or texture.
SERVES: 12
3 tablespoons vegetable oil
1/4 cup molasses
- 1/4 cup packed brown sugar
- 1 egg
- 4 medium very ripe bananas, mashed
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup bran flakes
- 1/4 cup wheat germ
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
* Combine the oil, molasses, brown sugar, egg and bananas in a mixer bowl or food processor container. Beat until smooth, scraping the bowl occasionally. Stir in the flours, cereal, wheat germ, baking soda and salt just until moistened. Stir in the pecans.
* Fill greased or paper-lined muffin cups 2/3 full.
* Bake at 375 degrees for 20 to 25 minutes or until the muffins test done.
* Variation: Substitute oatbran for bran flakes.
NOTE: Omitting the egg makes these muffins low-fat and cholesterol-free without sacrificing the flavor or texture.
SERVES: 12
