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Fruity Bran Muffins
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Brimming with both soluble and insoluble fiber, these baked breakfast beauties are sure to please most any palate. Low in fat and high in flavor! Store in an airtight container for up to a week and pluck one out when you're feeling a little peckish.
makes 12


1 1⁄4 cups whole-wheat flour
1⁄2 cup oat bran
1⁄4 cup wheat bran
2 teaspoons baking powder
1 tablespoon canola oil
1⁄4 cup honey
1 whole egg (or 2 egg whites), beaten
2⁄3 cup skim milk or soymilk
1⁄2 cup unsweetened applesauce
1⁄2 teaspoon vanilla extract
2 medium ripe mashed bananas*
*Substitute 1 cup blueberries or 1 cup chopped cranberries plus 3 tablespoons granulated sugarcane juice, for the bananas

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Fruity Bran Muffins
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 350°. Grease muffin tins. Stir together dry ingredients and set aside.
  2. In a bowl, combine the oil and honey. Whisk in the egg or egg whites, milk, apple sauce and vanilla. Combine with the dry. Gently fold the bananas into the batter.
  3. Spoon the batter into the muffin tins. Bake until the muffins just begin to brown, about 20 to 30 minutes. Serve warm.

Per serving: 120 calories, fat 2g, carbohydrates 25g, protein 4g, sodium 96mg, fiber 3g, calcium 73mg.

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