3/4 c. buttermilk
1/4 c. vegetable oil
2 egg whites
2 tbsp. honey
1 1/2 c. whole wheat flour
3 oz. uncooked unprocessed bran
2/3 c. instant nonfat dry milk powder
1 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 very ripe med. bananas, mashed

Preheat oven to 350 degrees. Using a fork, in small mixing bowl, combine buttermilk, oil, egg whites, and honey; set aside.

In large mixing bowl, combine flour, bran, milk powder, baking soda, cinnamon and nutmeg; add buttermilk mixture and stir until moistened. Gently stir in bananas. Spray 12 (2 1/2 inch) diameter muffin pan cups with nonstick cooking spray.

Fill each with an equal amount of batter (each will be about 3/4 full). Bake for 25 minutes until muffins are golden brown and a toothpick inserted in center comes out dry. Let muffins cool in pan for 5 minutes; transfer muffins to wire rack and let cool completely.