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The line between cupcake and muffin is often blurred. Sometimes I’m not really sure, I often refer to something I know full well is a cupcake as a muffin just to rationalize serving it for breakfast. This baby has no identity issues whatsoever, it’s all muffin. These are such moist and yummy muffins with just a hint of sweetness and full of fiber to boot! They are so delicious you could even serve them for dessert (wait-that wouldn’t make it a cupcake, would it?…oh forget it!)

Blueberry Bran Muffins

1 Tablespoon ground flaxseed

1 cup plus 2 Tablespoons almond milk (or other non-dairy milk of your choice), divided

1 1/2 cups wheat bran

1/2 cup unsweetened applesauce

2/3 cup brown sugar

1/2 teaspoon vanilla extract

1 cup whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup blueberries

Preheat oven to 375 degrees. Grease a muffin pan with oil or cooking spray. In a very small bowl vigorously mix the ground flaxseed and the 2 Tablespoons milk using a whisk or a fork until frothy, set aside.  In another small bowl, combine wheat bran and milk, and let stand for about 10 minutes or until the milk is mostly absorbed, your 2-cup glass Pyrex measuring cup works perfect for this.

In a large bowl, mix together applesauce, flaxseed/milk mixture, brown sugar, and vanilla. Mix in bran mixture. Add flour, baking soda, baking powder, and salt mixing until just blended. Fold in blueberries. Divide batter evenly among muffin cups and bake in preheated oven for about 20 minutes or until golden brown.

This recipe was adapted from here.

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