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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 108.4
  • Total Fat: 1.2 g
  • Cholesterol: 15.8 mg
  • Sodium: 265.2 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Blueberry Bran Muffins calories by ingredient
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Blueberry Bran Muffins

Submitted by: NADIA_MARG

Introduction

These muffins are moist and easy to make. The blueberries can be easily changed up for frozen raspberries or other fruits or even some raisins. These muffins are moist and easy to make. The blueberries can be easily changed up for frozen raspberries or other fruits or even some raisins.
Number of Servings: 12

Ingredients

    1 1/2 cups natural wheat bran
    1 cup nonfat milk
    1/2 cup unsweetened applesauce
    1 large egg
    1/4 cup brown sugar
    1 tsp. vanilla extract
    1 tblsp. molasses
    3/4 cup all-purpose flour
    1/4 natural wheat germ
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. sea salt
    1 cup frozen blueberries

Tips

I have tried raspberries and it tastes really good. I have also subsistuted Almond Breeze for milk and no one could tell the difference. It is really an easy recipe that can be easily played with to use what you have on hand. I like that I am using natural wheat bran rather than cereals like "All-Bran Flakes" which have added ingredients to them already. I hope you try and I hope you enjoy!


Directions

Preheat oven to 375F. Grease a 12 mufffin tin tray with cooking spray. Mix together natural wheat bran with milk and let stand for 10 minutes.

In a large bowl, mix together applesauce, egg, brown sugar, molasses and vanilla. Beat in milk and bran mixture.

Whisk together in seperate bowl flour, wheat germ, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Fill greased muffin tin evenly.

Bake on middle rack in preheated oven for 20-25 minutes, or until tooth pick comes out clean. (my oven takes me 22 minutes)

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user NADIA_MARG.






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