Backpack Banana Muffins

Ingredients

• 2 extra-ripe bananas
• 1 cup(s) All-Bran Buds
• 1/4 cup(s) non-fat milk
• 3/4 cup(s) egg substitute
• 1 cup(s) brown sugar, packed
• 1/4 cup(s) oil
• 1/4 cup(s) applesauce
• 1 teaspoon(s) vanilla
• 1 1/4 cup(s) whole wheat pastry flour
• 2 teaspoon(s) baking powder
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) salt

Preparation

1. Puree bananas in blender (1¼ cups). In a small bowl, mix bran and milk to soften slightly. Add cereal mixture to blender along with eggs, sugar, butter and vanilla.
2. Blend and stir until well mixed. In a large bowl, combine remaining ingredients.
3. Pour in banana mixture. Stir until just blended. Pour into greased 2½-inch muffin cups.
4. Bake in 350° oven 25 to 30 minutes. Remove from pan.



5. Per serving: 5.25 g fat