My Favorite Muffins

This recipe has never let me down.

Pre-heat oven to 400 F, place paper baking cups in a muffin tin (standard 12-muffin size).

Mix together in medium/large bowl:
¾ C whole wheat pastry flour
¾ C oat bran cereal
½ C brown sugar
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda

Mix together in smaller bowl:
½ C plain nonfat yogurt
⅓ C mashed banana (I usually use bananas I've kept in the freezer, they can thaw while I'm measuring the other ingredients and are easy to mash)
1 egg
½ tsp vanilla

Add the liquids to the dry ingredients and stir until moistened.

Fold in:
½ C shredded carrots (I use my microplane shredder, so the shreds are very fine and moist)
½ C chopped prunes (they add moisture and vitamins, unobtrusively)
½ C chopped pecans or walnuts

Fill all 12 muffin slots evenly (approx. 2/3 to 3/4 full), bake at 400 for 18-20 minutes.

They are delicious hot or cold.

They also freeze well - just nuke 'em for 30 seconds when you're ready to eat.

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P.S. Many thanks to Bob's Red Mill for the original recipe, which I've adapted slightly.  (I use their oat bran cereal and whole wheat pastry flour for this recipe.  Also love their steel-cut oatmeal!)