Blueberry Bran Muffins
Emily
Fat: 2 g Carbohydrates: 11 g Protein:2 g Calories: 63 kcal
ingredients
- 1 1/2 cups unprocessed wheat bran or oat bran
- 1 cup whole wheat flour
- 2 tablespoons ground flaxseed
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup 1% milk or unflavored soymilk
- 1/3 cup honey
- 1 ripe medium banana, mashed with a fork
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries or other berries
directions
- 1
Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.
- 2
In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
- 3
Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.
- 4
Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
- 5
Make-Ahead Tip: To freeze these muffins for later use, wrap cooled muffins tightly in plastic wrap and place in freezer bags. Freeze for up to three months.
Source: emilyvorpe@aol.com
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