Banana-Bran Soy Muffins

"I like to put new ingredients into old family recipes. When I started eating soy for health reasons, I added soy milk and soy flour to this favorite muffin recipe. My family and friends can't tell the difference." -CL Reader

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 21%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1g
  • Protein: 4.3g
  • Carbohydrate: 24.7g
  • Fiber: 3.5g
  • Cholesterol: 18mg
  • Iron: 1.9mg
  • Sodium: 193mg
  • Calcium: 76mg


  • 1 cup wheat bran
  • 1 cup mashed ripe banana
  • 2/3 cup soy milk
  • 1/4 cup packed brown sugar
  • 2 tablespoons prune baby food or prune butter (such as Lekvar)
  • 1 large egg, lightly beaten
  • 1 1/4 cups all-purpose flour
  • 1/4 cup soy flour
  • 1/4 cup finely chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Cooking spray


  1. Preheat oven to 375°.
  2. Combine first 3 ingredients; let stand 5 minutes. Add sugar, baby food, and egg; mix well. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt) in a bowl; make a well in center of mixture. Add bran mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
  3. Note: This muffin has a dense texture.
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