Bran Muffins with Cinnamon Chips!

Caitlin and I enjoy healthy muffins.


They've got more substance to them, ya know?


These ones fit the bill for a healthy and delicious muffin, courtesy of Mags at The Other Side of Fifty.


We ain't bluffin' 'bout these muffins. (We couldn't resist the Gaga reference).






























BRANana Cinnamon Chip Muffins

Adapted from The Other Side of Fifty

(makes 1 dozen muffins)


1 3/4 cup whole wheat pastry flour

1/4 cup milled flax seed

1/4 cup wheat bran

1/4 cup brown sugar Splenda (or 1/2 cup regular brown sugar)

1 1/2 tsp baking soda

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/2 cup cinnamon chips

1 1/2 cup very ripe mashed bananas

3/4 cup reduced-fat sour cream

1 large egg plus 1 large egg white

1/4 cup canola oil

1 tsp vanilla


Preheat oven to 350 degrees. Line a cupcake pan with paper liners and spray lightly with cooking spray.


In a large bowl, whisk together the flour, flax seed, wheat bran, brown sugar, baking soda, baking powder, cinnamon and salt. Stir in the cinnamon chips.


In another bowl whisk together the bananas, sour cream, eggs, canola oil and vanilla.


Add the wet ingredients to the dry ingredients. Stir well to combine but do not over mix. Spoon batter into cupcake liners. Bake for 24-26 minutes. Remove pan from oven and allow muffins to cool for 5 minutes before removing from pan to cool completely on cooling rack.