BETTER BANANA NUT BRAN MUFFINS

FOR THE DRY INGREDIENTS:
1 cup unbleached white flour
1/2 cup whole-wheat flour
3/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup wheat bran
FOR THE WET INGREDIENTS:
3 ripe bananas (or 1 1/2 cups mashed banana)
3/4 cup water
1 large egg*
1 1/2 teaspoons vanilla extract
1 teaspoon grated lemon peel**
3/4 cup chopped walnuts, toasted (optional)

Preheat the oven to 375 degrees F.

Sift all of the dry ingredients, except the wheat bran, together in a large bowl. Add the bran and walnuts (if using) and stir to combine. Set aside.

Whisk the wet ingredients in a medium bowl or blend them in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not over stir. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

Bake for 15 to 20 minutes. Cool the muffins at least 10 minutes before removing from the tin.

*For a Low Fat Version, replace whole egg with two egg whites; reduce nuts to 1/4 cup.

**Substitute 1/2 teaspoon lemon extract for 1 teaspoon fresh lemon peel.

Makes 12 muffins
Adapted from source: Gloria's Gourmet Low Fat Muffins by Gloria Ambrosia