Bite-Sized Blueberry Bran Muffins

Bite-Sized Blueberry Bran Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups of wheat bran

  • 1-cup oat bran

  • 1

    cup of white whole-wheat flour

  • 2

    tsp baking soda

  • 1

    tsp baking powder

  • 2

    large eggs

  • cup 1% milk

  • ⅔-cup plain non-fat Greek yogurt

  • ⅓-cup grape seed oil

  • ⅓-cup molasses

  • ⅓-cup honey

  • 1

    &½ cup of fresh blueberries

Directions

Pre heat oven to 375. Spray a 36-mini muffin pan with cooking spray and set aside (you could also line with paper liners if you have them). Combine wheat bran, oat bran, whole-wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, oil, molasses, and honey in a small bowl and mix well. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Fill muffin cups with batter (about ¾ full). Since this makes about 36 muffins, you’re second tray will have some empty cups so be sure to fill them with a little water before baking to ensure even heat distribution. Bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack. I love these muffins crumbled over some Greek yogurt with a little peanut or almond butter stirred in!


Nutrition

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