Orange Poppy Seed Muffins

1 Cup Oat Bran
3/4 Cup Brown Rice Flour
1/3 Cup Ground Flaxseed
1 tsp Baking Powder
1 tsp Baking Soda
2 Eggs, Beaten
3 Ripe Bananas, mashed
1/4 Cup Plain Yogurt
1/4 Cup Honey
1/4 Cup Unsweetened Applesauce
1/4 Cup Grape Seed Oil
1 Large Orange, Zest and Juice
3 Tbsp Poppy Seeds

Make sure to get all the little strings off the bananas!

If you want you can just throw wet ingredients (excluding the zest) into a food processor instead of mashing the bananas and beating the eggs separately.

I like to make extra muffins and freeze them so I can have them whenever I want. You just let them cool completely, transfer them to the freezer (I put the whole cooling rack in the freezer). After they freeze just put them in a ziplock bag. I've had them last 2 months before. When you want one just pop them in the microwave for 45 seconds and enjoy :)

Preheat the oven to 375

Mix the oat bran, rice flour, flaxseed, baking powder, and baking soda in a large bowl.

Mash the bananas as thoroughly as possible in a separate mixing bowl, and add the beaten eggs, yogurt, honey, applesauce, oil, zest, juice, and poppy seeds. Mix thoroughly.

Add the wet ingredients to the dry ingredients and stir until there are no dry flour chunks.

Prepare your muffin pan (either put in muffin liners or spray with nonstick oil spray) and scoop in about 1/4 cup of batter for each muffin.

Bake at 375 degrees for 20 minutes, let them cool for a minute or two in the pan, then take them out and eat them or let them cool on a wire rack.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user STARSINAPARSEC.