Fall

Heart-Healthy Vanilla Blueberry Muffins

by: lynne

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

Ingredients

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

Directions

Preheat oven to 350 F.
Mix all the ingredients in a big bowl.
Pour mixture into cupcake tins.
Bake for 12–15 minutes, and check with a fork or toothpick to see if they’re done.

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2 Reviews

Write a Review

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.