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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 mini muffins 36g Recipe makes 24 mini muffins) |
||
| Calories 66 | ||
| Calories from Fat 17 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 84mg | 3% | |
| Potassium 107mg | 3% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 5.5g | ||
| Protein 2.0g | 3% | |
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Blueberry Bran Breakfast Treats
By: Lauralie41
Jun 15, 2006
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.
24 mini muffins
Ingredients
- 1 1/2 cups wheat bran or 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 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
1
Preheat oven to 400 degrees Fahrenheit and lightly spray a nonstick miniature muffin pan with cooking oil spray.2
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.3
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.4
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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Featured Reviews for This Recipe
From: JenniCat
On Feb 18, 2008
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!
From: LonghornMama
On Nov 11, 2006
Yummy! Moist, not too sweet mini muffins that are healthy, too! Great with a cup of coffee. Used frozen wild blueberries. Thanks for sharing the recipe!
From: Fern589
On May 6, 2007
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
From: lbandbuggy
On Apr 1, 2007
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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