Bran upon the brain...

Nick and I have been on a weight-watchin' adventure for the last month, so I've been trying to make foods that are both healthy and filling. I also wanted something portable for when we're on the run, so I decided to make some high-fiber bran muffins- mainly because I've had a pack of Wheat Bran in my pantry that has been taunting me for weeks.
I wanted healthy recipes- no oil, no straight sugar, and nothing from a cereal box. I ended using an amalgamation of a few recipes, plus a couple of my own additions.
They turned out great- not too sweet either, so you could easily shmear on some butter or peanut butter, or fruit spread...or just scarf 'em down plain. Either way, they hit the spot and don't sit in your tummy like a brick o' bran.

Recipe follows the pic:

1 & 1/4 cup wheat bran
1 & 1/4 cup whole wheat flour
2 bananas, broken into pieces
1 & 2/3 teaspoon baking powder
3/4 cup low fat milk
1/2 cup agave nectar
1 heaping tablespoon peanut butter
2/3 cup of vanilla or any fruit yogurt (one of those single-serve containers of any fruit yogurt is fine)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon cinnamon

Stir (all by hand) together: bran, flour, soda and cinnamon. In another bowl, mix the rest of the ingredients. Add to dry ingredients and stir just until moistened. Spoon into lightly greased muffin tins and bake in preheated 400 degrees oven for 15 minutes or until muffins pull away from sides of cups.

Some variations: if you don't like bananas, add different fruit (I'm gonna use dates and pear next time), or add some nuts, replace the yogurt with applesauce, replace the agave nectar with maple syrup (or split it half and half), add cocoa powder or some chocolate chips for more decadence, yum yum.