Banana Bran Muffins

This is a great recipe if you have 2-3 over-ripe bananas you want to use. Sometimes, I chop the bananas up and freeze them, for future use in a recipe like this.
This recipe is from www.eatingwell.com with a few minor changes, or additions.

Ingredients:

1 large egg
1 large egg white (or 2 TBS liquid egg whites)
3/4 cup packed light brown sugar (or reduce to 1/2 cup)
1 cup of buttermilk
(or 1 cup of milk with 1 TBS lemon juice or vinegar)
(or 1 cup of yogurt or sour cream)
1 cup of mashed banana, (2 medium bananas or a bit more)
1 cup unprocessed wheat bran
1/4 cup of canola oil or vegetable oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 TBS chopped pecans or walnuts

Directions:

Preheat oven to 400F. Coat 12 muffin cups with cooking spray.
Whisk egg, egg white and brown sugar in a medium bowl until smooth.
Add the milk/yogurt, banana, bran, oil and vanilla and whisk until blended.
Whisk the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Make a well in the dry ingredients and add the wet ingredients.  Stir with a rubber spatula till just combined. Do not over mix or you'll get pointed muffin tops.

Spoon the batter into the muffin cups using an ice-cream scooper, or a large tablespoon. You should get 11 or 12. Sprinkle with nuts (optional).
Bake until the tops spring back when touched lightly - 15-20 minutes.
Let cool for 5-10 minutes, then loosen the edges and put a wire rack to cool.

TIP: (from the www.eatingwell.com)
DIY Muffin Cups: If you don't have muffin cups, cut  5" squares of parchment paper.
Coat each muffin cup with cooking space and push each square into the cups using a small can (like a tomato paste can) or bottle, pressing the paper up the sides. It's ok if some of the paper is sticking out over the rim. Fill each cup as directed. This is a good idea if you want to make 'to-go' muffins that have a protective lining for handling.