Moist Blueberry Bran Muffins

4.34 stars average

Moist Blueberry Bran Muffins

Applesauce and honey sweetened, these blueberry muffins are not only moist but are whole grain and delicious. An excellent source of dietary fiber that reduces your risk of type II diabetes and reduces inflammation.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 102kcal

Author Liz Della Croce

Ingredients

1 ½ c wheat bran
1 c skim milk
⅓ c honey
½ c plain yogurt low fat
⅓ c natural applesauce
1 egg
1 tsp vanilla
½ c whole wheat flour
½ c all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp orange zest grated with microplane
¾ c blueberries

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 375 degrees and line muffin pan with muffin tins or spray with non-stick spray.
Mix wheat bran with milk in a small bowl and set aside for 10 minutes.
Meanwhile, whisk together honey, yogurt, apple sauce, egg and vanilla.
Stir in wheat bran/milk mixture.
Add sifted flour (whole wheat and white), baking soda, baking powder, salt and cinnamon.
Gently stir in the orange zest and blueberries.
Fill muffin tins and bake for 20 minutes or until toothpick comes out clean.
Serve warm or store in air-tight container for up to 7 days. These also freeze well.

Notes

Makes 12 muffins

Nutrition