These muffins are great with fruit or eggs for breakfast, with salads or soups for lunch / dinner, or as a low-calorie, high-fiber snack.  They are so delicious it seems amazing that they are also good for you!

 

2 ¼ C oat bran

1 T baking powder

¼ C pure maple syrup

2T chopped almonds

handful of raisins or blueberries

¼ C shredded coconut (opt)

1 ¼ C almond milk

2 eggs

2 large overripe bananas

 

 

Combine all dry ingredients in a mixing bowl.

Blend all other ingredients into a puree and mix thoroughly with the dry ingredients.

Fill muffin ¾ full. If you use blueberries, it’s easier to add them by hand to the filled muffin tin.

Bake at 450 degrees until top of muffins are brown – about 15 minutes.

Makes approx 1 dozen muffins.