Delicious Banana Blueberry Bran Muffins

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These banana blueberry bran muffins are a perfect healthy treat anytime, but especially in pregnancy & postpartum. They are a great source of iron, fibre, healthy fats & energy, all things new mamas need. They freeze really well, so they are a perfect recipe to stock your freezer with before baby arrives. Plus they taste great!

These are a favourite recipe in our house. I make them at least once a month and everyone loves them. Even my toddler gobbles them up!

Warning: These muffins are very high in fibre so you may want to limit how many your little ones eat ;)

Enjoy!

- Care

Banana Blueberry Bran Muffins

INGREDIENTS:

  • 2 cups wheat bran
  • 1 cup oat bran
  • 1 cup whole wheat flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 2/3 cup whole milk
  • 2/3 cup full fat yogurt
  • 1/3 cup coconut oil
  • 1/3 cup molasses
  • 1/3 cup unpasteurized honey*
  • 1 tsp. pure vanilla extract
  • 2 small bananas
  • 1 1/2 cups fresh or frozen blueberries

Store in airtight container up to 3 days or freeze. 

*If making these for babies younger than 12 months, simply substitute the 1/3 cup of honey with a 1/3 cup black strap molasses*

INSTRUCTIONS:

  • Heat oven to 375° with rack in middle of oven
  • Grease your muffin pans or line with paper liners. (Recipe makes about 18 giant, 24 regular, or a combo of 12 regular & 24 mini). 
  • Combine the wheat bran, oat bran, whole-wheat flour, baking soda, baking powder, & salt in a large bowl and set aside
  • Combine eggs, milk, yogurt, oil, molasses, honey* & mashed bananas in a small bowl and mix well
  • Pour wet ingredients into dry ingredients & mix with a rubber spatula just until combined
  • Gently fold in blueberries
  • Fill muffin cups generously with batter & bake until a toothpick inserted in the center comes out clean, 17-20 mins for regular size muffins, 12-15 for mini muffins and 20-23 for giant muffins. 
  • Remove from oven and cool in pan on wire racks for 10-15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack completely before storing. 
  • Store in airtight container up to 3 days or freeze. 
  • *If making these for babies younger than 12 months, simply substitute the 1/3 cup of honey with a 1/3 cup black strap molasses*