1 lg. egg
3/4 c. packed light brown sugar
1 1/2 c. mashed ripe bananas (3 lg. or 4 med.)
1/2 c. raisins
1/3 c. vegetable oil
1 tsp. vanilla
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 c. oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt

Heat oven to 375 degrees. Grease 12 regular-size muffin cups (or 10 large) or line with paper baking cups. With wooden spoon beat egg and sugar in medium-size bowl until smooth. Add bananas, raisins, oil and vanilla. Beat until blended, then let stand 1 minute or so. In a large bowl thoroughly mix flours, bran, baking powder, baking soda, cinnamon and salt. Add banana mixture and fold in with a spatula just until dry ingredients are moistened. Spoon into muffin cups. Bake 20 to 25 minutes until brown and springy to the touch. Turn out on rack to cool. Makes 12.