Blueberry Banana Bran Muffins

• Vegetarian

• Produce

  • 3/4 cup Banana
  • 1 1/2 cups Blueberries, fresh

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 2 tbsp Maple syrup, pure
  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1 1/2 cups Oat bran
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat or gluten-free* flour

• Dairy

  • 1 tbsp Coconut oil or unsalted butter
  • 2/3 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ½ cups (180g) oat bran (measured like this and gluten-free if necessary)
• ¾ cup (195g) mashed banana (about 2 medium-large)
• ⅔ cup (160mL) nonfat milk
• 1 tsp vanilla extract
• 1 cup (120g) whole wheat or gluten-free* flour (measured like this)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg white, room temperature
• ¼ cup (60mL) molasses
• 2 tbsp (30mL) pure maple syrup
• 1 ½ cups (210g) fresh blueberries, divided

Directions

• Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
• In a medium bowl, stir together the oat bran, mashed banana, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
• In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil and egg white. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in 1 ¼ cups of blueberries.
• Evenly divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 22-24 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.