About This Recipe
Moist blueberry bran muffins made lighter by swapping most of the fat for applesauce, lightly sweetened with honey, and packed with fresh blueberries.
Ingredients
- 1 cup wheat bran
- 1½ cups white whole wheat flour
- ⅓ cup sweetened shredded coconut
- ¼ cup walnuts (chopped )
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsweetened vanilla almond milk (or fat-free milk)
- ½ cup honey
- 1 teaspoon vanilla extract
- ¾ cup unsweetened applesauce
- 2 tbsp coconut oil (or oil of your choice)
- 2 large eggs (beaten)
- 12 ounces fresh blueberries
Instructions
- Preheat oven to 400°F. Line a muffin tin with 16 liners and spray with oil.
- Combine the wheat bran, wheat flour, baking soda and baking powder. Stir in nuts and coconut.
- In a separate bowl, blend applesauce, almond milk, honey, coconut oil, vanilla and egg. Add to dry ingredients and stir just until moistened. Fold in blueberries.
- Spoon into paper-lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Makes 16 muffins.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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