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1
Position your oven rack in the 3rd to top position.
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2
Preheat the oven to 350.
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3
In the bowl of your stand mixer (or if you do not have a stand mixer, a large metal or glass bowl) place the bran flakes and milk, and stir together.
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4
Allow the milk to soak into the bran for about 5 minutes.
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5
Meanwhile, spray 12 2 1/2-inch muffin cups with cooking spray, set aside.
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6
Add the peeled, ripe bananas, the cinnamon, and the nutmeg to the milk mixture.
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7
Mix on low, at first, to mash up the bananas, then increase the speed to medium.
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8
It is important at this point to completely obliterate the bananas.
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9
Add the egg and mix on medium-high for approximately 2 minutes.
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10
You want to really whip it to incorporate air- this is why this method works.
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11
Turn the mixer off, and add the Splenda and honey.
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12
On top of that, add the whole wheat flour, baking powder, and baking soda.
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13
Turn the mixer on low until the mixture just starts to come together.
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14
(There will be dry places, and this is OK.
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The bits of flour will cook out, and over-mixing causes these muffins to be tough.)
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Add the walnuts and mix lightly to incorporate.
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17
I use a spoon to evenly distribute the batter into the 12 prepared muffin cups.
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18
Bake for about 18-22 minutes, depending on your oven.
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19
A toothpick inserted near the center will come out clean.
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20
Cool in pans on wire racks for about 2 minutes.
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21
Remove muffins from pans and cool on racks.
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22
Store in plastic zip-top bag or air-tight container for about a week.
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23
They also freeze very well: place in single layer and put it in the freezer.
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24
Allow to thaw at room temperature as needed.
