Cocoa Branana Muffins

Cocoa branana muffins are the chocolate-banana lover’s healthy breakfast secret. The bran flakes soaked in milk first do double duty, adding fiber and creating a tender batter once the cereal softens, while ripe bananas bring natural sweetness and moisture that compensates for the reduced sugar.

Unsweetened cocoa powder gives just two tablespoons of dark chocolate flavor, enough to taste chocolate without making these into a dessert. Egg whites instead of whole eggs and oil instead of butter cut the fat without sacrificing moisture, since the bananas and bran-milk mash do most of the work.

The five-minute soak for the bran cereal is the step that matters. Cereal that hasn’t softened gives a gritty texture, so don’t rush this step. The bran should look fully hydrated and almost mushy.

Kitchen Tips

• Use bran flakes, not All-Bran or bran buds. The texture matters here.
• Spotty ripe bananas give the most flavor and natural sweetness in the muffins
• Spray the muffin cups well with non-stick spray. The lower-fat batter sticks easily.
• Pull at 22 minutes for moister muffins, 25 for firmer ones
• Wrap and freeze. They reheat well in the microwave or toaster oven.

Variations

• Add ½ cup chopped walnuts or pecans for crunch in every bite
• Stir in ¼ cup chocolate chips for double-chocolate banana muffins
• Swap whole wheat flour for half the all-purpose for even more fiber