2 1/4 c. oat bran
1 c. whole wheat flour
4 tsp. baking powder
pinch of salt
1 c. fresh blueberries or frozen blueberries, thawed and drained
2 eggs
1/2 c. nonfat milk
1 ripe banana, mashed
1/2 c. frozen apple juice concentrate, thawed
3 tbsp. vegetable oil
2 tbsp. molasses

Preheat the oven to 400°F. Coat a 12-cup muffin tin with vegetable cooking spray or line with paper muffin cups. In a large mixing bowl, gently mix the dry ingredients with blueberries to prevent the blueberries from sinking into the batter by coating them.

In a separate bowl, mix the remaining ingredients. Whisk until smooth. Add the wet ingredients to the dry. Stir until just combined but not overmixed and fill the prepared muffin cups 3/4 full. Place in the oven and bake for 15 to 20 minutes or until golden. Remove the muffins from the pan; allow to cool slightly and serve warm.

Makes 1 dozen.