2 cups wheat bran
1 cup oat bran
1 cup whole wheat flour
2t baking soda
1t baking powder
1/2t salt
1/2 cup egg substitute
2/3 cup skim milk
2/3 cup (6oz container) vanilla yogurt
1/4 cup canola oil (or unsweetened applesauce)
1/3 cup honey
3T molasses
2-3 very ripe small bananas, mashed with fork
1 1/2 cups frozen wild blueberries

Instructions:

1. Preheat oven to 375 degrees. Line a muffin tin with muffin cups or grease the tin.

2. Combine wheat bran, oat bran, whole wheat pastry flour, baking powder, baking soda and salt in a large bowl. Combine egg substitute, milk, yogurt, oil, molasses, honey and mashed bananas in a medium bowl.

3. Pour wet ingredients into dry ingredients and mix well. Rinse any ice off of the blueberries and fold them into the batter.

4. Spoon the batter into the muffin cups, filling to the top and making a mound on top (they won’t overflow too much). Bake for 27-30 minutes or until a toothpick comes out clean. Makes 14 muffins.