Instructions: Preheat the oven to 425F. Put the rice bran, flour, brown sugar, baking powder, cinnamon, and salt in a mixing bowl and stir to blend. In a separate bowl, combine the milk, egg whites, vegetable oil, banana, and pecans. Pour the banana mixture into the dry ingredients and stir just to mix. Spoon into the muffin pans, filling each cup about 2/3 full. Bake for 15-17 minutes, until golden brown.

NOTES : As of this writing, rice bran threatens to overtake oat brain in the nineties.

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