Banana Blueberry Bran Muffins
- Number of Servings: 14
Ingredients
2 cups wheat bran1 cup oat bran1 cup whole wheat flour2t baking soda1t baking powder1/2t salt1/2 cup egg substitute2/3 cup skim milk2/3 cup (6oz container) vanilla yogurt1/4 cup canola oil (or unsweetened applesauce)1/3 cup honey3T molasses2-3 very ripe small bananas, mashed with fork1 1/2 cups frozen wild blueberries
1. Preheat oven to 375 degrees. Line a muffin tin with muffin cups or grease the tin.
2. Combine wheat bran, oat bran, whole wheat pastry flour, baking powder, baking soda and salt in a large bowl. Combine egg substitute, milk, yogurt, oil, molasses, honey and mashed bananas in a medium bowl.
3. Pour wet ingredients into dry ingredients and mix well. Rinse any ice off of the blueberries and fold them into the batter.
4. Spoon the batter into the muffin cups, filling to the top and making a mound on top (they won’t overflow too much). Bake for 27-30 minutes or until a toothpick comes out clean. Makes 14 muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user JACLIGHT.
2. Combine wheat bran, oat bran, whole wheat pastry flour, baking powder, baking soda and salt in a large bowl. Combine egg substitute, milk, yogurt, oil, molasses, honey and mashed bananas in a medium bowl.
3. Pour wet ingredients into dry ingredients and mix well. Rinse any ice off of the blueberries and fold them into the batter.
4. Spoon the batter into the muffin cups, filling to the top and making a mound on top (they won’t overflow too much). Bake for 27-30 minutes or until a toothpick comes out clean. Makes 14 muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user JACLIGHT.
Nutritional Info Amount Per Serving
- Calories: 147.4
- Total Fat: 3.1 g
- Cholesterol: 35.0 mg
- Sodium: 321.1 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 5.8 g
- Protein: 4.9 g
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