Blueberry Bran Muffins

For those looking for an easy (and delicious!) way to boost their fiber intake, these muffins are the answer with more than six grams of fiber per muffin!

INGREDIENTS:

• 1 cup whole wheat all-purpose flour*

• 1 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 3/4 cup Greek yogurt

• 1/2 cup sugar

• 1/2 cup ripe banana, mashed

• 2 extra-large eggs, lightly beaten

• 1 teaspoon pure vanilla extract

• 2 cups wheat bran*

• 1 cups frozen blueberries

DIRECTIONS: 

1. Preheat the oven to 350 degrees, and line muffin pan with paper liners. Measure frozen blueberries into a bowl and leave out to thaw slightly.

2. Whisk together the flour, salt, baking powder, baking soda, and cinnamon.

3. In a another bowl, whisk together the yogurt, sugar, mashed banana, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined.

4. Gently fold in the bran and thawed blueberries.

5. Spoon batter into the muffin cups. Fill each cup entirely as they won’t rise much. Bake for 25 to 30 minutes until a toothpick comes out clean.

6. Cool in the muffin tin for 5 minutes and serve warm or at room temperature.

*Need a wheat-free option? Swap the wheat flour and wheat bran for oat flour and oat bran! The muffins won’t have as much fiber (3 g per muffin with oats), but are equally as delicious!