Eventually I'd like to figure out a vegan version of this recipe.
Preheat oven to 380 degrees. (It's a convection oven so probably 400 degrees is about right for most ovens)
7 ripe bananas, cut into slices
1 1/2 cup milk
4 egg whites & 1 egg yolk (normally we'd use a cholesterol-free egg substitute like egg beaters, but we ran out)
1 tsp vanilla
1 cup applesauce
At this point the blender is full (it's a 48 oz blender). Blend!
And now we do the dry ingredients.
1 1/2 cups oatmeal
1 1/2 cups whole wheat flour
1/2 cup oat bran
1 tbsp baking powder
1 tbsp cinnamon
2 cups Kellogg's All-Bran "Bran Buds" cereal
Hand mix the dry ingredients. Then add the wet ingredients. Mix!
1/2 cup chopped walnuts
1 cup raisins
Adjust consistency if needed. We added 1/4 cup of cereal crumbs to make it a little thicker.
Mix some more!
Spoon into muffin tins (note: don't forget to pre-spray the tins with oil). The muffins won't rise all that much, so we fill each muffin receptacle completely, with about 1/4 inch of batter lumping over the top. Mom is much better at this than I am. She's so good at this that she even tries to keep the raisins from poking up through the top and getting burned.
Place on center oven rack and bake 19 minutes.
Remove from tins promptly and place on a cooling rack.
Makes 24 regular size muffins plus 6 cute little muffins.
I'm going to try to make a batch when I get back home. My mom predicts that none of my friends will like these muffins because they're low fat, low sugar, and fairly dense. That's fine--more for me then.