Prep 10 mins
Cook 8 mins
You can have a muffin for breakfast – but it won’t be the size of a grapefruit! 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.
- 1 1⁄2 cups oat bran
- 1 cup whole wheat flour
- 2 tablespoons ground flax seeds
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 3⁄4 cup skim milk
- 1⁄3 cup honey
- 1 medium banana, mashed
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 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.
- 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.
- 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.
- 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.
Healthy little muffins, not bad by any means. Thanks for posting.