Oat Bran Blueberry Mini Muffins |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 24 |
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You can have a muffin for breakfast – but it won’t be the size of a grapefruit! To freeze these muffins for later use, wrap cooled muffins tightly in plastic wrap and place in freezer bags. Freeze for up to three months. Ingredients:
1 1/2 cups oat bran |
1 cup whole wheat flour |
2 tablespoons ground flax seeds |
1 1/4 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
3/4 cup skim milk |
1/3 cup honey |
1 medium banana, mashed |
1 large egg |
2 tablespoons olive oil |
1 teaspoon vanilla extract |
1 cup fresh blueberries |
Directions:
1. Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.
2. In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
3. Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.
4. Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
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