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Banana Apricot Bran Muffins

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These make Sunday breakfast warm out of the oven, but be sure to freeze a few for a quick “grab and go” weekday breakfast. Recipe courtesy of the clinical nutrition staff of City of Hope.


  • 1 1/2 cups bran
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried apricots
  • 1/3 cup oil
  • 1/3 cup packed brown sugar
  • 1 egg, lightly beaten
  • 2 ripe bananas, mashed
  • 1 cup low-fat yogurt



Combine bran, flour, baking powder, baking soda, salt, and apricots; mix lightly. In large mixing bowl, combine oil, brown sugar, egg, bananas, and yogurt; mix well. Add dry ingredients and mix until combined. Spoon batter into paper-lined or nonstick muffin tins. Bake in 400oF oven for 25 minutes or until firm to the touch. Remove from pan and let cool on wire rack. Makes 12 muffins.

Per serving (1 muffin): 173 calories, 7 grams fat, excellent source of fiber


Photo by Flickr user noukorama

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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