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Oat Bran Blueberry and Nut Muffins

Oat Bran Blueberry and Nut Muffins

These muffins are packed with goodness and not too sweet, ideal for breakfast or a healthy yet tasty snack.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 ½ cups bran
1 ½ cups all-purpose flour
½ cup brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
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
½ cup granola


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.


* not incl. in nutrient facts


over 5 years

These muffins were very moist and delicious. I used white whole wheat flour, half oat bran and half oats (I didn't have enough oat bran left), agave sweeter instead of brown sugar, and used mixed frozen berries (blueberries, blackberries and raspberries). If you don't have granola, sprinkle some oats on top before baking. These muffins are packed with goodness and not too sweet, ideal for breakfast or a healthy yet tasty snack.

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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?


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