Banana-Flax Breakfast Muffins

Ingredients

1 cup low-fat buttermilk

2 cups bran cereal

cup ¼ flaxseed meal or ground flaxseed

4 bananas, divided

1 cup sugar

1 large egg

cup ¼ canola oil

1 cup ½ all-purpose flour

1 teaspoon baking powder

teaspoon ½ baking soda

teaspoon ½ ground cinnamon

teaspoon ¼ ground nutmeg

teaspoon ¼ salt

Preparation

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.

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

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

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.