Banana Bran Muffins

• 1 cup Greek yogurt
• 1/2 cup canola oil
• 1/4 cup maple syrup (preferably Grade B)
• 1 very ripe banana, mashed
• 2 large eggs
• 1 1/2 cups bran cereal
• 1/4 cup flaxseed meal
• 1 cup whole wheat pastry flour
• 1/4 cup turbinado sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup pecans, toasted and roughly chopped

1. Preheat oven to 400u0b0F. Grease a standard 12 cup muffin pan.
2. In a medium-sized bowl, mix together the yogurt, canola oil, maple syrup, mashed banana, and eggs. Then stir in the bran cereal and flaxseed meal. Set mixture aside and let sit for at least 10 minutes (this allows the cereal to soften).
3. In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
4. After you've let the cereal and yogurt mixture sit for 10 minutes, stir in the chopped pecans. Then add in the flour mixture and gently stir until just combined (it's important to make sure you don't over mix the batter at this point otherwise you could end up with tough muffins and no one wants that).
5. Spoon the batter into the prepared muffin tin. Each cup will be pretty full, but that's okay!
6. Bake for 18 - 20 minutes or until the muffins are lightly browned and spring back slightly when pressed in the center.
7. Let muffins cool in the tin for about 5 minutes. Then remove muffins from tin and transfer to a wire rack to cool completely.

greek yogurt, canola oil, maple syrup, very ripe banana, eggs, bran cereal, meal, whole wheat pastry flour, turbinado sugar, baking soda, baking powder, kosher salt, pecans

Taken from food52.com/recipes/27190-banana-bran-muffins (may not work)