¼cuprasins, plumped in warm water and then drained well, if dry
½cuplarge-diced bananas (½ large banana)
Position an oven rack in the center of the oven and preheat the oven to 350F degrees.
Line 6 cup muffin tin with paper liners.
In a large bowl, combine the bran and buttermilk and let sit for 5 minutes. Stir in the butter, brown sugar, egg, molasses, orange zest, vanilla and salt until well blended.
In a separate bowl, whisk together the flour, baking powder, and baking soda until well combined.
Add the flour mixture to the buttermilk mixture and stir just until combined. Don't over mix it or your muffins will be tough! Gently fold in the bananas, raisins and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, evenly divide the batter amongst the six muffin cups, filling them till full.
Bake for 25 to 30 minutes, until a cake tester or toothpick inserted in the center comes out clean.
Remove from the oven and place the muffin tin on a rack to cool. Let the muffins cool in the pans. When cool, gently remove them to a plate.
Serving size: 1 muffinClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)6*PointsPlus (Old plan)