Blueberry Bran Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 136.9
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 98.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.8 g
- Protein: 4.2 g
View full nutritional breakdown of Blueberry Bran Muffins calories by ingredient
Introduction
My grandfather has a PhD in Botany, and he grew the most lush blueberry bushes, so we always had an abundance of blueberries. He always had these muffins around and I just loved them. He came up with the recipe after trial and error. I took his recipe and adapted it to meet my family's dietary needs (no dairy, no eggs). These are so yummy! My grandfather has a PhD in Botany, and he grew the most lush blueberry bushes, so we always had an abundance of blueberries. He always had these muffins around and I just loved them. He came up with the recipe after trial and error. I took his recipe and adapted it to meet my family's dietary needs (no dairy, no eggs). These are so yummy!Number of Servings: 16
Ingredients
-
You need two bowls:
Bowl No. 1
2.5 cups oat bran
1/4 brown sugar
Two extra ripe bananas
1 Tbsp. baking powder
Bowl No. 2
2 Tbsp. Flax meal (added to 6 Tbsp hot water and allowed to thicken for 5 min.)
2 Tbsp. oil (I use unrefined coconut oil--could use any other oil)
1 cup liquid (I mix 1/2 cup rice milk, 1/4 cup juice, 1/4 silk creamer--you don't have to use creamer, I just had it and thought I'd try something different--whatever you use just make sure it adds up to a cup.)
2 cups blueberries (thawed or fresh)
Tips
--could possibly use alternative to the brown sugar--I haven't tried
--I freeze my bananas and then thaw them and they smash better.
--could use another egg replacement such as Ener-g or 2 egg whites if you are not vegan
--any milk alternative works (the original recipe calls for 1 cup powdered milk and 1 cup liquid (juice) I just leave out the powdered milk altogether and it's just fine)
--after a day or two, refrigerate or they will go bad quick
Directions
You need two bowls:
Bowl No. 1
2.5 cups oat bran
1/4 brown sugar
Two extra ripe bananas
1 Tbsp. baking powder
Bowl No. 2
2 Tbsp. Flax meal (added to 6 Tbsp hot water and allowed to thicken for 5 min.)
1 cup liquid (I mix 1/2 cup rice milk, 1/4 cup juice, 1/4 silk creamer--you don't have to use creamer, I just had it and thought I'd try something different--whatever you use just make sure it adds up to a cup.)
Mix each bowl separately, then combine them and add your blueberries (thawed or fresh).
Mixture should be real thick but just liquid enough to scoop and pour into the muffin cups. It should pour slowly and sort of come out in globs.
Bake in oven preheated to 400 degrees for 18 minutes.
Serving Size: Makes 12 large muffins or 16 small
Number of Servings: 16
Recipe submitted by SparkPeople user MORNINGSTAR1111.
Bowl No. 1
2.5 cups oat bran
1/4 brown sugar
Two extra ripe bananas
1 Tbsp. baking powder
Bowl No. 2
2 Tbsp. Flax meal (added to 6 Tbsp hot water and allowed to thicken for 5 min.)
1 cup liquid (I mix 1/2 cup rice milk, 1/4 cup juice, 1/4 silk creamer--you don't have to use creamer, I just had it and thought I'd try something different--whatever you use just make sure it adds up to a cup.)
Mix each bowl separately, then combine them and add your blueberries (thawed or fresh).
Mixture should be real thick but just liquid enough to scoop and pour into the muffin cups. It should pour slowly and sort of come out in globs.
Bake in oven preheated to 400 degrees for 18 minutes.
Serving Size: Makes 12 large muffins or 16 small
Number of Servings: 16
Recipe submitted by SparkPeople user MORNINGSTAR1111.