Banana Oat Bran Muffins

This started out as a high fat recipe from epicurious.com. I replaced the white flour with whole wheat and whole wheat pastry flour, substituted nonfat yogurt and applesauce for the whole milk and butter and used raisins in place of nuts. In the end, you end up with a moist, flavorful, nutritious, fat-free muffin. What is better than that? They also freeze very well.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 3⁄4 cup whole wheat pastry flour
• 1⁄2 cup whole wheat flour
• 1  cup  oat bran
• 1⁄4 cup sugar
• 1⁄4 cup maple syrup
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup nonfat yogurt
• 1⁄4 cup unsweetened applesauce
• 2  egg whites
• 1  teaspoon vanilla
• 3  small  ripe bananas, mashed
• 1  cup raisins
• 1⁄4 cup  chopped pecans

Directions

1. Preheat oven to 400.
2. Combine flour, oat bran, sugar, baking powder and salt in a large bowl.
3. Whisk together yogurt, maple syrup, egg whites, vanilla and banana.
4. Stir wet mixture into dry mixture just until combined.
5. Stir in raisins.
6. Divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each.
7. Bake until toothpick inserted in center comes out clean, about 18-20 minutes.
8. Transfer to rack to cool.