Oat Bran Blueberry & Nut Muffins
These muffins are packed with goodness and not too sweet, ideal for breakfast or a healthy yet tasty snack.
Yield
12 servingsPrep
15 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
bran
|
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 266 | ml |
applesauce
|
|
| 118 | ml |
liquid egg substitute
|
|
| 3E+1 | ml |
canola oil
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
blueberries
|
|
| 7.2 | ml/g |
pecans
chopped |
|
| 118 | ml |
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.
