![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10a3cueg3g1v38kJy4hcdG4frPEcA3VjI0Pb1EGvG6mrtYi3PBB3RhGwDj37K_H1M_dUix2IXAY9kjhn1U41wZcCVuXIiE9NGwaQchSdHyw2h5SzfAL52Wy1lZjTXP3HENx2JlVbv6bw/s400/IMG_4115.jpg)
1 egg, lightly beaten
1/2 cup milk
1/4 cup canola oil
1/2 cup sugar
1 cup mashed ripe bananas
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 cup oat or wheat bran
1 cup raisins (optional)
In a large bowl, combine the flour, baking soda, baking powder, and wheat bran. Stir with a whisk. Set aside. In a separate bowl, whisk together the egg, milk, canola oil, sugar, bananas and vanilla. Mix until well combined. Pour into the dry ingredients and stir with a wooden spoon until just moistened. Fold in raisins, if using.
Line a muffin tin with paper cups and fill each about 2/3 full. Bake at 400 F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Makes 12.
Adapted from Anne Lindsay's "The New Lighthearted Cookbook"