Heart-Healthy Vanilla Blueberry Muffins

September 16, 2013
0 Ratings
  • Makes 8-12 muffins
Author Notes

Need a sweet & nourishing treat that’s not going to pack on the pounds? It may just be your lucky day!

I was looking for a way to get more fiber into my diet without having to sacrifice taste (I don’t enjoy cardboard food, thank you very much). I wanted a quick snack with no refined sugar, no dairy and plenty of fiber to fill me up. These muffins fit the bill!

Each muffin (regular size made in a cupcake tin) contains 78 calories, 3.5 g of fiber, 8.83 g of carbs (5.3 net carbs) and 2 g of protein.

PLUS, they taste delicious! Can it get any better? —lynne

What You'll Need
  • 1/4 cup unsweetened applesauce
  • 1 ripe banana, mashed
  • 1 cup wheat bran
  • 1/4 cup almond meal
  • 1/4 cup hemp hearts
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup water
  • 2 tablespoons melted virgin coconut oil
  • 2 tablespoons vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/3 cup water
  1. Preheat oven to 350 F.
  2. Mix all the ingredients in a big bowl.
  3. Pour mixture into cupcake tins.
  4. Bake for 12–15 minutes, and check with a fork or toothpick to see if they’re done.

See what other Food52ers are saying.

2 Reviews

Mary A. December 10, 2014
These are downright AWFUL! I went ahead with the recipe using 1/2 cup water, spooned batter into non-stick muffin pan sprayed with Pam. After baking for 15 minutes, they were still completely liquid in center so I baked for 10 more minutes, then put the pan on a cooling rack for 10 minutes before running a knife around each muffin and turning pan upside down on the rack. About 1/3 of each muffin was left in pan, uncooked. And to top it all off, they taste terrible. Don't waste your time or money on pricey ingredients.
Mary A. December 10, 2014
Water is listed 2x... 1/2 cup and 1/3 cup. Which one is correct?