Blueberry Bran Breakfast Treats
photo by Jostlori
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
24 mini muffins
ingredients
- 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
directions
- 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.
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Reviews
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Super good! Loved these hearty and moist bran muffin-ettes! The banana/blueberry combo is delightful! I must admit I like them a little sweeter, so next time will probably add a bit more honey - but that's just me. Everyone at work loved them as-is. I made exactly as written, and they came together so quickly that I wasn't even late for work!!!
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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!
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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
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I love these, not too sweet, but very good for you. I made it with an extra banana and walnuts instead of the blueberries, and it was fine. I have also used the blueberries as well, and liked it too. I am also trying it with chopped peaches instead of blueberries tonight! I also suggest to fill the mini muffin tins full, as they do not rise much.
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Tweaks
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I love these, not too sweet, but very good for you. I made it with an extra banana and walnuts instead of the blueberries, and it was fine. I have also used the blueberries as well, and liked it too. I am also trying it with chopped peaches instead of blueberries tonight! I also suggest to fill the mini muffin tins full, as they do not rise much.
RECIPE SUBMITTED BY
lauralie41
United States