These delicious muffins are not dry like your usual bran muffin and make for a great breakfast! I like to make up the whole recipe and freeze them so that I can eat them over the next couple weeks. They reheat well if you thaw them in the microwave and then bake them for 5 minutes in the toaster oven. Try pairing it with yogurt or milk for some extra protein!
Ingredients:
1 1/2 cups wheat or oat bran (I used oat bran)
1 cup milk (I used 1% reduced fat)
1/4 cup unsweetened apple sauce
1/4 cup vegetable oil (can substitute for another 1/4 cup applesauce for lower fat muffins but may result in different texture)
1 egg
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup blueberries
Directions:
1. Preheat oven to 375 degrees.
2. Grease muffin cups or use paper muffin liners.
3. Mix together wheat or oat bran and milk. Let stand for 10 minutes.
4. In a large bowl, mix together applesauce, oil, egg, brown sugar, and vanilla.
5. Beat in bran mixture.
6. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
7. Stir flour mixture into bran mixture until just blended. Fold in blueberries.
8. Scoop into muffin cups.
9. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
10. Enjoy!
Nutrition Information:
Yield- about 20 normal sized muffins
Serving- 1 muffin
Calories- 96
Fat- 4 g
Protein- 3 g
Fiber- 3.4 g
Total Sugar- 9 g
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