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 twelve 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. Makes 12 servings.

Each serving provides: 1 B; 1 FA; 1/2 FR; 1/4 M; 15 C

If buttermilk is unavailable, combine 1 cup skim milk and 1 tablespoon lemon juice and let stand for 5 minutes; use as a substitute for buttermilk. Increase baking time to 35 minutes.