My Blueberry Blast Muffins

Happy Thursday! It’s been awhile since I’ve done a healthy food post. In addition, this one is completely out of my comfort zone because I don’t bake, and neither does Jeff. Never have. Last year I was introduced to an oat bran muffin recipe that was relatively healthy. But, it didn’t fall within my health parameters. The original muffin had way too much sugar for my liking, as well as oil which I honestly saw no need for. So I started making changes to the recipe and have come out with one I’m proud to share! A few notes before the recipe.

If you have allergies make the necessary adjustments.  You could also always add more great nutrients, like chia seeds, flax seeds, probably even protein powder.  But, now I’m getting out of my baking comfort zone.  🙂 That said, I will start spreading my wings and trying new variations of these muffins.  I’m also considering making small healthy cookies out of them.  Let my baking business begin!  Ha!

Blueberry Blast Muffins

2 1/2 Cups Oat Bran

1 Cup Almond Milk

1 Cup Frozen Blueberries**

2 Egg Whites or Dried Egg Whites

4 TBSP Harmless Harvest Plain Coconut Yogurt

2 TBSP Cinnamon 

1 Cup Unsweetened Applesauce

1 TBSP Vanilla Extract

1/2 TBSP Erythritol 

Mix all dry ingredients, then add all wet ingredients.  I find it easier to mix things up that way.  Mix well.  Feel free to add more frozen blueberries.  While I have Whole Foods 365 Organic Blueberries in this batch, I love using Wyman’s Wild Frozen Blueberries.  They are smaller which I find mix better.  On the other hand, these sure do burst through the muffins with flavor.  **A post recipe update! I froze my own fresh blueberries and WOW what a difference. They exploded and the flavor is phenomenal. Also, I froze them because they weren’t super sweet fresh, but in the muffins they were amazing. What a difference. Adjust seasonings to taste, but these measurements are about what I am using.  The vanilla extract is key!

I like getting individual unsweetened applesauce as they can stay in the pantry as opposed to a full jar going bad in the refrigerator if I don’t use up in the near future. And if you haven’t been introduced to dried egg whites I love them. They too won’t sit around in the fridge. Very convenient for baking. I ordered mine on Amazon.

I use a 12 Cup Silicone Muffin Pan, which I also ordered on Amazon. Now, the baking time.  Different ovens different times.  So, for my regular oven I’m baking these at 425 for 40 to 45 minutes.  I do the knife test and see if there is any moisture on the inside.  Then I use the knife around the sides to loosen them up.  I let them sit about 15 minutes and then they pop out.  I keep some in the fridge that I know we will eat in a few days.  The rest go in the freezer.

Now, for ways to enjoy these healthy bites of goodness!  

Breakfast, Mid Day Snack or Desert!

Spread peanut or nut butter of your choosing.  Warm up muffin and nut butter.  Delicious.  Sprinkle a little cinnamon on top. And you do not need a lot of nut butter to enjoy.  Because you know you are going to stick that spoon right back in the jar for more, right?? Or, add regular butter, or vegan.  Again, a little goes a long way.  Even better, a little of both “butters”. Reminder, always buy unsweetened nut butters and NO hydrogenation.

Warm up muffin and crumble with a healthy greek or vegan yogurt. Always look for ones with only natural or very little added sugar.  Add fruit toppings such as more blueberries or raspberries. Adding frozen blueberries if fun too as if you wait about 10 minutes they will melt into the yogurt and warm muffin. Mmmm good!

For those counting calories these are approximately 120 calories a piece. When I get around to it I’ll do full nutritional breakdown. The reason I haven’t is I love every ingredient in this. Oat bran benefits are fantastic, blueberries are one of the best fruits out their for your health, and no sneaky sugars!

Reach out if you have any questions and then pull out those aprons and start baking!

Simple, Healthy and Delicious!!!!!!!