Blueberry Bran Breakfast Treats

Recipe courtesy of the Biggest Loser Club

Yes, you can still have a muffin for breakfast – a sweet, delicious, real muffin, not an over-sugared cake in disguise. These mini treats pack in the flavor of fresh blueberries and are loaded with fiber, which adds up to a satisfying start to the day.

Ingredients

1 1/2 cups unprocessed wheat bran or oat bran
1 cup whole wheat flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup 1-percent milk or unflavored soymilk
1/3 cup honey
1 ripe medium banana, mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries or other berries

Prep Tip
Color, not size, tells you which blueberries are the ripest. Look for berries that are deep purple to blue-black.

Method
Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius). Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.

In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.

Make a well in the center of the dry ingredients, then pour in one-third of the liquid mixture. Stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.

Spoon 2 tablespoons of batter into each muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups.

Yield
24 miniature muffins

Serving Tip
Spread the warm halves of each muffin with a little mashed, ripe banana instead of butter.

You can get this and other great recipes at the Biggest Loser Club. Membership includes the diet plan as well as tips, recipes, support groups and more.