CHOCOLATE BANANA MUFFINS

1 cup white whole-wheat flour

2 tsp baking powder
1/2 tsp salt
2 tbsp unsweetened cocoa powder
1/3 cup Splenda granulated*
1 1/2 cup All-Bran cereal
3/4 cup low-fat milk
1 egg
2 tbsp canola oil
1 rounded cup mashed ripe banana
Raw oats for sprinkling

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners or spray with nonstick cooking spray; set aside.

In a medium mixing bowl, stir together the flour, baking powder, salt, cocoa, and Splenda.

In a large mixing bowl, combine the cereal and milk; let stand 2 minutes or until the cereal softens.  Add the egg and the oil to cereal/milk mixture; beat well and stir in the bananas.

Add the flour mixture to the wet mixture and stir together only until combined and evenly moist.  Spoon the batter into the prepared muffin cups, sprinkle the raw oats over tops, if using. Bake at 400 degrees for 25 minutes or until lightly browned.

*If your blood sugar is well controlled you might be able to use Splenda Blend or another sugar blend.  However, I suggest you go with the regular Splenda granulated.

Note: I recommend always eating bread items with a protein item. If the muffin is eaten as a snack, drink a small glass of low-fat milk or a large glass of water with the muffin.

Note: File Photo