Bran Muffins with Blueberries & Walnuts
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 173.8
- Total Fat: 6.0 g
- Cholesterol: 63.0 mg
- Sodium: 294.2 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 6.2 g
- Protein: 6.3 g
View full nutritional breakdown of Bran Muffins with Blueberries & Walnuts calories by ingredient
Introduction
This recipe adapted by replacing oil with flax seed, 1/2 of the flour with Coconut flour, adding 3 eggs for the coconut flour, replacing sugar with honey and Wheat Bran instead of 100% Bran Cereal.By not adding the Walnuts, reduce the calories per muffin by about 23 calories. This recipe adapted by replacing oil with flax seed, 1/2 of the flour with Coconut flour, adding 3 eggs for the coconut flour, replacing sugar with honey and Wheat Bran instead of 100% Bran Cereal.
By not adding the Walnuts, reduce the calories per muffin by about 23 calories.
Number of Servings: 12
Ingredients
-
0.5 cup Bob's Red Mill 100% Stone Ground Whole Wheat Flour
0.5 cup Coconut Flour
2.5 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Salt
1.25 cup Bob's Red Mill - Wheat Bran
.5 cup Honey
1 cup Milk, 1%
4 large Egg
.25 cup Flax seed, golden organic, cold milled
.33 cup, chopped Walnuts
.33 cup, Blueberries (frozen or fresh)
Directions
Preheat oven to 400.
Combine all of the dry ingredients.
Whip the eggs with the milk and then add to the dry ingredients.
Add the Honey
Mix well.
Add the chopped Walnuts and Blueberries, mix just until combined.
Fill Muffin tins
Bake for about 20 minutes
Serving Size: Makes 12 muffins
Combine all of the dry ingredients.
Whip the eggs with the milk and then add to the dry ingredients.
Add the Honey
Mix well.
Add the chopped Walnuts and Blueberries, mix just until combined.
Fill Muffin tins
Bake for about 20 minutes
Serving Size: Makes 12 muffins