• 3/4 C. all-purpose flour
• 3/4 C. whole wheat flour
• 1/2 C. wheat bran
• 1/2 C. packed brown sugar
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 1/4 C. fat-free milk
• 1 1/3 C. mashed ripe bananas (2-3 medium)
• 1/3 C. unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 C. miniature chocolate chips
• 1/3 C. chopped pecans

In a large bowl, combine the first 7 ingredients. Combine the eggs and milk, stir in the bananas, applesauce, and vanilla. Stir into dry ingredients just until moistened. Stir in chocolate chips. Coat muffin cups with nonstick cooking spray or use paper liners: fill 3/4 full with batter. Sprinkle with pecans. Bake at 375 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan to a wire rack.

Yield: 1 dozen