Ingredients 1 cup all-purpose flour
1 ½ cups raw wheat bran
1 teaspoon baking soda1 teaspoon baking powder
¼ teaspoon salt
¼ cup soybean oil
2 egg whites, beaten
3 ripe bananas, mashed
½ cup vanilla soy yogurt
2/3 cup creamy soy nut butter
¼ cup packed brown sugar
Instructions Combine flour, bran, baking soda, baking powder and salt in a mixing bowl and set aside. In large mixing bowl, combine soybean oil, egg whites, bananas, soy yogurt, soy nut butter and brown sugar. Mix well. Fold in the dry ingredients and mix just until combined. Spoon the batter into paper-lined or nonstick muffin tins. Bake in a 400 degree oven for 20 minutes or until firm to the touch. Remove from the pan and let cool on a wire rack.
Notes Yields: 12 Muffins
Calories 220; FAT 10g; Protein 7g; Carbohydrate 30g; Cholesterol 0mg