Banana Bran Muffins

Healthy muffins that actually taste like something you want to eat. That’s the bar, and these clear it.

Four very ripe bananas get blitzed smooth and mixed with low-fat yogurt and egg whites. No butter, no oil, no guilt.

Whole wheat flour and unprocessed bran bring a nutty, earthy flavor along with a serious dose of fiber, while a little brown sugar and cinnamon keep things sweet enough to feel like a treat.

Thirty minutes from mixing bowl to cooling rack.

Kitchen Tips

• Use bananas that are practically black on the outside. The riper they are, the sweeter and more moist the muffins will be, which matters a lot when there’s no added fat.
• Mix the wet into the dry just until moistened. A few lumps are fine. Overmixing makes bran muffins tough and gummy.
• Fill the muffin cups almost full. These don’t rise as dramatically as buttery muffins, so a generous scoop gives you a nice domed top.
• Test with a toothpick at 20 minutes. Pull them when it comes out clean with just a few moist crumbs clinging to it.