Banana-Flax Breakfast Muffins

Makes 12 muffins

These morning treats are a lot more healthful than they taste. Ground flaxseed gives them a slightly nutty flavor while providing a dose of omega-3s. If you can't find flaxseed meal, grind whole flaxseeds in a coffee grinder until powdered.

1 cup low-fat buttermilk
2 cups bran cereal, such as Nature's Path SmartBran or
   Kellogg's Original All-Bran
¼ cup flaxseed meal or ground flaxseed
4 bananas, divided
1 cup sugar
1 large egg
¼ cup canola oil
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt

1. Place cereal, buttermilk, and flaxseed in bowl of food processor, and pulse to combine. Let stand 30 minutes, or until cereal is soft. Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.

2. Add 3 bananas to cereal mixture, and process until smooth. Add sugar, egg, and oil, and process until smooth.

3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in bowl. Add to cereal mixture in food processor, and pulse until smooth.

4. Fill each muffin cup with ½ cup batter. Slice remaining banana into ½-inch-thick rounds, and place on tops of muffins. Bake 20 to 25 minutes, or until muffin tops are browned and toothpick inserted in center comes out clean. Cool on wire racks

nutritional information

Per Muffin:

• Calories: 252
• Protein: 5 g
• Total Fat: 7 g
• Saturated Fat: <1 g
• Carbohydrates: 48 g
• Cholesterol: 18 mg
• Sodium: 201 mg
• Fiber: 5 g
• Sugar: 24 g