Prep 20 mins
Cook 10 mins
Mini treats with the flavor of fresh blueberries and loaded with fiber. A wonderful way to begin your morning! Adapted from a weight loss websites email newsletter. Prep Tip: Color, not size, tells you which blueberries are the ripest. Look for berries that are deep purple to blue-black. Serving Tip: Spread the warm halves of each muffin with a little mashed, ripe banana instead of butter.
- 1 1⁄2 cups wheat bran or 1 1⁄2 cups oat bran, unprocessed
- 1 cup whole wheat flour
- 2 tablespoons ground flax seed
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 3⁄4 cup 1% low-fat milk or 3⁄4 cup soymilk
- 1⁄3 cup honey
- 1 medium banana, ripe and mashed with a fork
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- Preheat oven to 400 degrees Fahrenheit and lightly spray a nonstick miniature muffin pan with cooking oil spray.
- In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, salt and set this aside. In another medium bowl using a hand mixer or blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients. Pour in one-third of the liquid mixture and stir until smooth. Slowly add remaining liquid mixture and stir until combined. Add blueberries and stir again, do not over mix.
- Carefully spoon 2 tablespoons of batter into each muffin cup. Bake approximately 8 minutes, or until the tops spring back when pressed gently, do not overbake. Place pan on a wire rack and cool 10 minutes before removing muffins from cups.
Wonderful healthy muffins. I used 1/3 cup egg whites and made them in regular muffin pans; added a few sliced almonds. What a treat; I don't care for sweet muffins and these were perfect. I made them for September 2009 Aussie/NZ recipe swap; thank fro posting. Rita
These were amazing! I used frozen blueberries instead of fresh and they turned out great. I also used regular size muffin tins. Had to increase the cooking time by about more minutes. I also used whole flax seed instead of ground flax seed. Had these for breakfast with lowfat cottage cheese. This recipe is a keeper. I will definitely make these again!
These are very hearty muffins and I enjoyed then a lot fresh out of the oven. I only had regular flour and a regular muffin sized tin. They took ~10 minutes to back and for whatever reason mine weren't flat and they did puff up nicely compared to the other reviews. I'll try it again with some nuts and other fruit next time