Healthy, moist, delicious, muffins!
This is a version of the basic Applesauce Bran Muffins I posted earlier! Try making the whole batch, and put some in the freezer. Just take more out as you eat the non-frozen ones! High in fiber and whole grains, just pair with a piece or fruit and yogurt and you’ve got a complete grab-and-go breakfast!
Blueberry Bran Muffins (whole wheat & fat-free)
Note: this recipe bakes about 4 dozen muffins. Cut in half for 2 dozen, or divide by 4 to just make a dozen!
5 cups whole wheat flour
4 cups bran flakes cereal
2 cups sugar
5 tsp baking soda
2 tsp salt (optional)
8 egg whites (or 1 cup egg beaters, or 4 eggs)
1 cup unsweetened applesauce
4 cups fat-free buttermilk (or 1/4 cup white vinegar + 3 3/4 cup fat-free milk, mixed together and let sit for 5-10 mins)
4 cups fresh of frozen blueberries (if using frozen, do not defrost beforehand)
1) In a large bowl, whisk together the whole wheat flour, sugar, baking soda, and salt. Add the cereal and mix. Add egg whites, applesauce, and milk and fold in gently until well combined.
2) Cover the bowl in place in the fridge for at least 24 hours (or up to a month). Do not stir the batter while it sits.
3) When you’re ready to bake the muffins, preheat the oven to 400 degrees F.
4) Add the blueberries to the batter. Gently stir the batter just until everything is homogeneous. Scoop batter into foil-lined muffin cups (fill each about 2/3 full). Bake for 15 to 20 minutes or until the top springs back when lightly touched.
Enjoy warm or cool first! The burst of blueberries is refreshing and fun!