We are not huge breakfast eaters, in this family. That is not to say we don’t like our breakfast, we just prefer it to not be a three-course, protein laden affair, (we call that brunch). Like any other family, we are busy little bees during the week and mornings are hectic. I used to drive myself crazy scrambling to make the kids a healthy breakfast every day only to find myself frustrated and annoyed when the complaining would start.
So, I started researching. I flipped through endless cookbooks and magazines, scoured the Internet and even listened to my kids. These days, our breakfasts mostly consist of fruit and toast, a smoothie (try this one), or something we can grab on our way out the door. Now, the complaining has been reduced to clothes, the color of their cup and people staring at each other. At least they are eating while they are whining, (we are great at multi tasking).
I found this recipe on the Biggest Loser website. My favorite part about this muffin, besides the taste, is the fact that there is no refined sugar in this recipe. Yay! You get a good dose of fiber from the oat bran and flaxseed and some heart healthy fat using olive oil. I added Greek yogurt to give it a little protein kick and a some moisture, I would never expect you to eat a dry bran muffin. Promise.
If you need another reason to love this muffin, how about versitility. You can use about any fruit or nut your heart desires. Change up the spices to your liking or make mini muffins. Eat it for breakfast or as an after school snack. Want to make this vegan? Omit the yogurt and use agave instead of honey and egg replacer for the egg. I’m really selling this one to you.
Mix the oat bran, flour, flaxseed, baking soda and cinnamon and set aside.
Grab your blender, throw in the milk, yogurt, honey, banana, egg or egg replacer, olive oil and vanilla and blend it until it is nice and smooth.
Make a well in the dry ingredients and pour in half the wet ingredients into the bowl and stir until almost combined. Add the remaining wet ingredients and gently stir until just combined. Resist the urge to over mix. That note is mostly for myself, it’s just so hard to stop stirring sometimes.
Gently fold in the blueberries. Note to self, do not over mix, (just in case I didn’t hear myself the first time).
Fill the muffin tins about 3/4 full and bake for 15 to 18 minutes. To test them for doneness, just gently press on the top of a muffin and if it springs back, it’s ready.
Pull them out of the oven and let them cool for about 10 minutes before you devour them. Moist, delicious, healthy and simple. This one’s a keeper.
Adapted from the Biggest Loser.
Shared at: Katherine’s Corner
Oat Bran & Yogurt Blueberry Muffins
- 1 1/2 cups unprocessed oat bran
- 1 cup whole wheat flour
- 2 tablespoons ground flaxseed
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup soymilk
- 1/2 cup 2% plain yogurt (I used Fage)
- 1/3 cup honey or agave
- 2 ripe medium bananas
- 1 large egg or egg replacer equal to 1 egg
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cup blueberries (I used frozen)
Preheat the over to 400°. Grease the cups of a muffin tin with cooking spray or use baking liners. In a medium bowl, combine oat bran, flour, flaxseed, baking soda, cinnamon and salt. Set aside. In a blender, combine the milk, yogurt, honey, banana, egg, olive oil and vanilla and blend until smooth.
Make a well in the center of the dry ingredients and pour in half of the liquid mixture. Using a wooden spoon, stir until almost combined. Add the remaining liquid and stir until just combined. Fold in the blueberries, making sure not to over mix.
Fill the muffin tins 3/4 full and bake 15 to 18 minutes or until the tops spring back when gently pressed. Cool in the pan on a wire rack for 10 minutes before removing from the muffin tin.
Tagged: breakfast, muffin, vegetarian
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