Source: dLife

These moist muffins contain a nice little dose of nutrients.

Servings

0.25 cup SPLENDA® No Calorie Sweetener, granulated
0.5 cup sugar
2.5 cup white whole wheat flour
1.5 tsp baking soda
1 cooking spray
0.25 tsp salt
2 eggs , at room temperature
1.5 cup low fat buttermilk
1.5 cup Bran, wheat
0.5 lb small bananas , mashed (ripe)

1 Preheat oven to 350 degrees F. Coat two 12-cup muffin pans with cooking spray.
2 Sift the flour, sugar substitute, baking soda, and salt together.
3 Whisk together the eggs, buttermilk, and bran. Let stand for 10 minutes.
4 Make a well in the center of the dry ingredients and add the eff mixture all at once. Stir with a wooden spoon until the dry ingredients are just moistened.
5 Fold in the mashed bananas. (Be careful to keep the mixing to a minimum- a light stirring that leave some limps is fine. The dough should not be mixed to the point of pouring, but should break into coarse globs.) Fill the muffin pans two-thirds full, being careful not to drip the batter on the edge of the pans where it will burn and cause sticking.
6 Bake for about 25 minutes. The muffins are done when a knife inserted in the center of a muffin comes out dry.