Banana and Blueberry Bran Protein Muffins

Banana and Blueberry Bran Protein Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 98.0
  • Total Fat: 1.3 g
  • Cholesterol: 34.5 mg
  • Sodium: 136.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 7.7 g

View full nutritional breakdown of Banana and Blueberry Bran Protein Muffins calories by ingredient
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Introduction

Amazingly soft and delicious muffins. Sugar and guilt free! Perfect for that sweet tooth with the extra punch of protein! Amazingly soft and delicious muffins. Sugar and guilt free! Perfect for that sweet tooth with the extra punch of protein!
Number of Servings: 12

Ingredients

    - 120 grams (1 cup) oat bran
    - 120 grams (4 1/4 ounces, about 1 cup) flour
    - 1 teaspoon baking powder
    - 1/2 teaspoon baking soda
    - a good pinch salt
    - 1.5 scoops vanilla protein
    - 120 grams (1 cup) blueberries
    - 240 ml (1 cup) vanilla greek yogurt
    - 1 banana
    - 30 ml (2 tablespoons) applesauce
    - 1 teaspoon pure vanilla extract
    - 2 eggs, at room temperature
    - cup milk

Tips

I like to add some crushed walnut on the top for that extra crunch!


Directions

Preheat the oven to 180C (360F) and grease a muffin tray with a cooking spray. I wouldn't use muffin cups for this because they tend to stick to the paper.

In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and protein powder.

In another bowl, whisk together the yogurt, applesauce, vanilla, eggs and milk. Pour this mixture into the dry ingredients, and mix with a spatula until no trace of flour remains. Gently toss in sliced pieces of banana and blueberries. The mixture will be lumpy, but resist overmixing.
Pour the batter equally into the prepared muffin tray. Bake 16 minutes or until set and golden. Serve slightly warm or at room temperature.



Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SANDY_SUMMERS.

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Member Ratings For This Recipe



  • Nice recipe - 10/14/19

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  • Incredible!
    These muffins came out so great! I used 1/2 oat bran and 1/2 wheat bran, soaked them in the liquid ingredients while getting the other ingredients ready. I added two TBSP erythritol and just used 1/2 cup liquid egg whites instead of two eggs. I made 17 muffins, baking for about 17-18 minutes. YUM - 5/26/18

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