Best Banana Muffins

Since we're talkin' muffins... these were a big hit in Moab this weekend. They don't sound great, but trust me. Linds? Wanna pipe in and verify? I was going to include a picture, but come on... they're muffins. That's what they look like. (Plus, my picture wasn't nearly as pretty as Mary's.) Many of the ingredients can be bought in bulk places like Wild Oats or Whole Foods so you can just buy what you need and save the money. :)

Best Banana Muffins

1 ½ C. whole wheat flour
½ C. Oat Bran
½ C. Pecan Meal (1.5 oz ground pecans, or I just bought chopped pecans and then continued chopping them myself with a knife until they were as ground as I could get them... I enjoyed the rougher texture in the muffin.)
2 t. baking powder
1 t. baking soda
½ t. salt

2 T. butter, melted
½ C. honey
3 egg whites
1 C. banana
2/3 C. buttermilk

1. Preheat oven to 375 degrees. Grease 12 regular-sized muffin cups or line with paper cups.
2. In a large mixing bowl, whisk together dry ingredients (first six ingredients) until well combined. Set aside.
3. In a separate bowl, whisk together all wet ingredients (last 5 ingredients).
4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined.
5. Immediately spoon batter into the 12 muffin cups, filling each cup almost to the top.
6. Place immediately in a preheated 375 degree oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Start checking early!
7. Turn muffins out of pan and cool on wire rack.
8. Enjoy!

Nutrition Information:
156 calories (45 from fat)
5 grams fat (2 saturated)
3 grams fiber
13 grams sugar
4 grams protein

Courtesy of http://pinchmysalt.wordpress.com