Chocolate Chip Banana Nut Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup oat bran
1/2 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, lightly beaten
scant 1/4 cup canned, evaporated milk
2 medium ripe bananas, mashed
scant 1/3 cup plain yogurt
1 tsp vanilla extract
1/2 cup chocolate chips
1/3 cup chopped pecans


Preheat oven to 375°F.

In a large bowl, combine the first seven ingredients.
In another bowl, combine the eggs and evaporated milk (adding enough water to bring the milk up to 1/4c); stir in the bananas, yogurt, and vanilla.
Make a well in the dry ingredients. Pour the liquid mixture into the well and whisk just until moistened. Stir in chocolate chips and pecans.
Coat muffin tin with nonstick cooking spray or use paper liners; fill three-fourths full with batter.
Bake for 18-22 minutes or until an inserted toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire rack.