kitchen sink muffins

* adapted from an October, 2004 'self magazine' recipe

ingredients:

2 cups whole-wheat flour
3/4 cup brown sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
3 large overly ripe bananas, mashed
1/2 cup plain fat-free yogurt
2 egg whites
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 cup pecans, chopped
1/2 cup currants
1/4 cup unsweetened shredded coconut
Vegetable-oil cooking spray & flour for dusting pans
Oat and bran cereal for topping
1 tablespoon demerrara sugar for topping

directions:
1. Preheat oven to 350°F. Spray 8 custard cups or large muffin tins with cooking spray and dust with flour. Set aside

2. Combine flour, brown sugar, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, pecans, currents and coconut. Stir.

3. Pour batter into prepared cups and top with oat & bran cereal and a small sprinkling of demerrara sugar. Bake until a tooth pick inserted into the middle comes out clean - about 30 - 35 minutes. Cool.

notes: