Flax Seed Banana Raisin Muffins

I am constantly looking for the perfect muffin recipe,
and my requirements are fairly simple:

*Healthy ingredients
*Easy process
*Wheat-free
*Low in WW points

After nearly a dozen experiments, I think I've finally scored with this particular wheat-free goodness. Not only do they taste wonderful (which my southern man helped me confirm) but they are the the healthiest -- including potassium (bananas), fiber (oat bran), and essential omega-3 fatty acids (flaxseed).


"Wet Team"
1/2c unsweetened applesauce
1/4 c honey (or to taste)
2 tsp vanilla extract
1 1/2c banana puree (about 3-4 medium bananas)

"Dry Team"
1c Brown Rice Flour
3/4c Oat Bran
1/2c Flax Seed Meal
1/4 tsp salt
2 1/2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon


Preheat oven to 350F and lightly oil the bottom of the muffin tins.

1.) Combine wet team in a large bowl and mix until well blended.
2.) Combine dry team in medium bowl.
3.) Gradually add dry ingredients into wet ingredients, stirring to combine.
4.) Pour about 1/2c of batter into mega muffin cups
(1/4c for regular muffin cups).
5.) Bake for about 25 minutes, or until toothpick comes out clean.
6.) Cool in muffin tin for 10 minutes, then remove and cool on rack.

Notes:
Enjoy these immediately, or freeze them for up to 3 months.

At this point, only dark chocolate chips (about 1/2c) would make this an even more nutritiously decadent treat ...

Like my previous oat cake recipe, I substituted unsweetened applesauce in place of an oil (safflower or canola) to reduce the amount of fat, bringing these mega muffins to a total of 5 WWpts (2.5 WWpts for regular size muffins).