Banana Bran Muffins

These muffins are very high in fiber.

2 cups high-fiber cereal such as All-Bran
2 cups fat-free milk, heated until hot (but not boiled; use a glass measuring cup always).
3/4 cup all-purpose flour
1 cup white or standard whole wheat flour
1/2 cup packed light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon kosher salt
1/4 cup molasses
1/4 cup egg substitute, or 1 egg, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla extract
2 medium bananas, mashed (about 1 cup, very ripe bananas work better for this recipe)
3/4 cup dried currants (I added raisins instead)

Preheat oven to 375 F. Spray 15 standard muffin cups with cooking spray. Alternatively, line the muffin tins with paper cup liners.

In a large bowl, combine the cereal and milk. Let stand, stirring occasionaly, about 15 minutes.

Meanwhile, in a medium bowl, combine all the dry ingredients. Set aside.

When the cereal mixture is ready. add the molasses, brown sugar, egg, oil, banana and vanilla. Mix well. Add the cereal mixture to the dry ingredients and stir just until the dry ingredients are moistened. (batter will be lumpy). Stir in the currants.

Spoon the batter into the prepared muffin tins. Bake for about 30 minutes or until the top of the muffins spring back when pressed. Remove the muffins from the pan and place on wire rack to cool.

Serve warm drizzling with honey if desired.