Oat and Wheat Bran Muffins with Blueberries and Flax

Even Becky would approve of these healthy high-fibre muffins loaded with her favourite grains. The oat bran reduces LDL (bad) cholesterol and the wheat bran makes you regular. The blueberries and flax are high in omega-3 fatty acids and antioxidants. (Raspberries are also very good in these muffins.)

March 21, 2006 | | Desserts

Even Becky would approve of these healthy high-fibre muffins loaded with her favourite grains. The oat bran reduces LDL (bad) cholesterol and the wheat bran makes you regular. The blueberries and flax are high in omega-3 fatty acids and antioxidants. (Raspberries are also very good in these muffins.)

Oat and Wheat Bran Muffins with Blueberries and Flax

Recipe submitted by: Cecily Ross

Ingredients

  • 3/4 c all-purpose flour
  • 1/2 c whole wheat flour
  • 1/4 c wheat bran
  • 1/4 c ground flax
  • 1/2 c oat bran
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • Pinch nutmeg
  • 2 ripe bananas
  • 1 egg
  • 1/2 c buttermilk, or low-fat yogurt
  • 1 tsp vanilla
  • 1/4 c vegetable oil
  • 1/2 c brown sugar
  • 1/2 c fresh or frozen wild blueberries

Instructions

  1. Preheat oven to 375°F. Combine all-purpose flour, whole wheat flour, wheat bran, flax, oat bran, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well.
  2. In another bowl, mash bananas and whisk in egg, buttermilk, vanilla, oil, and sugar.
  3. Stir liquid ingredients into dry ingredients until just combined. 
Mix in berries. Spoon batter into 12 small (or 6 large) non-stick or paper-lined muffin cups and bake for 20 to 25 minutes.
  4. Makes 12 small or 6 large muffins.

About the Author More by Cecily Ross

Former pony clubber and lifelong horse lover, Cecily Ross is a freelance writer who lives in Creemore.

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