Backpack Banana Muffins

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  • 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


  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
March 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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