These muffins have loads of taste and texture without loads of added fat; they're extremely filling without leaving you feeling as though you just ate a huge piece of cake for breakfast.

ingredients:

	2 cups whole-wheat flour
	¾ cup brown sugar
	½ cup unsweetened cocoa powder
	2 teaspoons baking soda
	3 large overly ripe bananas, mashed
	½ cup plain fat-free yogurt
	2 egg whites
	2 teaspoons vanilla extract
	1 teaspoon cinnamon
	½ cup pecans, chopped
	½ cup currants
	¼ 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.

after-thoughts:

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

Filed under:   Breakfast Foods   Snacks   Cakes

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