Banana Bran Muffins

Sometimes in the very hot weather, we can get a little bit backed up, if you know what I mean. Of course, drinking more water and eating more foods that contain water--cucumbers, melon, berries--will definitely help. But adding some extra fiber to your diet is another solution.

These bran muffins are moist and delicious, contain no added sugar or sweeteners beyond the natural sugars in the fruit, and are great for breakfast, snacks, or even a treat. I like to have one in the evening, after dinner, with a cup of tea while watching Ozark on Netflix. If you are a fan of Breaking Bad and Justified, I'm betting you will also love Ozark.

Ingredients:

4 bananas
1/3 cup olive oil (or coconut oil)
1/3 cup whole milk yogurt or sour cream
2 large eggs
1 teaspoon vanilla
2 cups raisin bran cereal
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup raisins
Almonds, sliced, to decorate tops

Preheat oven to 350F. Grease a 12-count muffin tin. Place 2 cups of cereal in large mixing bowl.

In a microwave-safe bowl, heat 4 bananas for 4-5 minutes on HIGH in microwave. Pour hot bananas over the cereal. Stir and mash together, then let mixture sit for about 5 minutes to cool.

Beat together the liquid ingredients. Pour into cereal mixture and stir well to combine. Add dry ingredients and fold mixture carefully. Do not overmix. Add raisins.

Fill greased muffin tins. Sprinkle almonds over the tops of muffins. Bake at 350F for about 25 minutes or until tops are firm. Let muffins cool briefly in tins, then remove to finish cooling. Store muffins in fridge for several days. (Batter can also be refrigerated for days before baking.)
Makes 12 muffins. Enjoy!