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*