Ingredients
-
1 1/2 cups wheat bran or 1 1/2 cups oat bran, unprocessed
-
1 cup whole wheat flour
-
1 1/4 teaspoons baking soda
-
1 teaspoon ground cinnamon
-
1/8 teaspoon salt
-
1/3 cup honey
-
2 tablespoons olive oil
-
1 cup fresh blueberries
-
1 large egg
-
1 teaspoon pure vanilla extract
-
1 medium banana, ripe and mashed with a fork
-
3/4 cup 1% low-fat milk or 3/4 cup soymilk
-
2 tablespoons ground flax seed
Instructions
- Preheat oven to 400 degrees Fahrenheit and lightly spray a nonstick miniature muffin pan with cooking oil spray.
- In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, salt and set this aside. In another medium bowl using a hand mixer or blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients. Pour in one-third of the liquid mixture and stir until smooth. Slowly add remaining liquid mixture and stir until combined. Add blueberries and stir again, do not over mix.
- Carefully spoon 2 tablespoons of batter into each muffin cup. Bake approximately 8 minutes, or until the tops spring back when pressed gently, do not overbake. Place pan on a wire rack and cool 10 minutes before removing muffins from cups.