I got this recipe from the All-Bran website via my friend Jen. These muffins combine chocolate and bananas, a great flavour partnership, but they also have the added benefit of containing 3.6g of fibre per serving (which would make my father very proud). The recipe makes 12 muffins, which were particularly nice to get us out of a breakfast rut.
1 cup All-Bran Original cereal
1 cup (lactose-free) milk
1 ¼ cup all-purpose flour
½ cup granulated sugar
¼ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 ripe bananas (medium size)
1 egg
¼ cup margarine, melted
Preheat oven to 400 °F and line a muffin tin with 12 paper liners.
In a large mixing bowl, combine cereal and milk. Let stand 2 or 3 minutes or until cereal is softened.
Stir together flour, sugar, cocoa, baking powder, soda and salt; set aside.
Peel the bananas; mash one and slice one.
To the softened cereal, add egg, margarine and mashed bananas; beat well. Stir in sliced banana.
Add flour mixture, stirring just until combined.
Portion batter evenly into the liners.
Bake for 20 to 22 minutes or until tops spring back when lightly touched.
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