Oat Bran Blueberry and Nut Muffins
187
These muffins are packed with goodness and not too sweet, ideal for breakfast or a healthy yet tasty snack.
Ingredients
| 1 ½ | cups |
bran
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar
packed |
* |
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 ⅛ | cups |
applesauce
|
|
| ½ | cup |
liquid egg substitute
|
|
| 2 | tablespoons |
canola oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
blueberries
|
|
| ¼ | ounce |
pecans
chopped |
|
| ½ | cup |
granola
low-fat |
Directions
Preheat oven to 400℉ (200℃) (200 degrees C).
Coat 12-cup muffin pan with cooking spray.
In a large bowl, add the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt, mix well.
In another medium bowl, combine together the applesauce, egg substitute, canola oil, and vanilla extract.
Slowly add the applesauce mixture into the flour mixture, stir until just combined.
Gently fold in the blueberries and pecans.
Spoon the batter into the prepared muffin cups.
Sprinkle batter with granola, and press granola lightly to make it stick.
Bake about 18 minutes, or until a wood stick inserted into a muffin comes out clean.
Cool on a wire rack.
Nutrition Facts
Serving Size 88g (3.1 oz)Amount per Serving
Calories 16228% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 211mg
9%
Total Carbohydrate
9g
9%
Dietary Fiber 4g
14%
Sugars g
Protein
12g
Vitamin A 1%
•
Vitamin C 11%
Calcium 4%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
