Jun 21 2014

Oat Bran Muffins with Blueberries



My favorite thing to bake are muffins! I love to find recipes of different types and change the ingredients out to reflect a healthier slant.

Oatbran blueberry muffins

I originally found this recipe on the back of a bag of Bob’s Red Mill Oat Bran Cereal. I decided to tweak it up a bit and use the ingredients that I like. So, here is my rendition of Oat Bran Muffins with Blueberries.

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In this recipe, I use half whole wheat pastry flour and half spelt flour because I like this combination the best. There are other combinations and other flour types you can use especially if you have wheat allergies. In that case, using non-wheat flour combinations are best.

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Oat Bran Muffins with Blueberries

~ Makes two dozen ~ Heat oven to 400 degrees ~

Dry Ingredients

3/4 cup whole wheat pastry flour
3/4 cup spelt flour
1 1/2 cups oat bran
1 cup Organic Coconut Palm Sugar or Xylitol (non GMO)
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda

Wet ingredients

1 cup mashed bananas
1 cup whole plain yogurt
2 eggs
*4 Tablespoons Nutiva Organic Extra Virgin Coconut Oil
     (see note below)
1 teaspoon vanilla
1 cup fresh blueberries


  • Mix all dry ingredients in a large bowl.

  • In a separate bowl, mix all the wet ingredients, except for the blueberries.

  • Pour the wet ingredients into the bowl of dry ingredients and combine until moistened.

  • Fold in the blueberries.

  • Fill muffin tins 3/4 full and bake for 18 minutes or until toothpick comes out clean.

 *NOTE: A special note about coconut oil.  If the oil is in a hardened state, measure out the 4 Tablespoons into a small bowl and put that into another bowl filled with hot water.  This will melt the oil and make it easier to mix with the liquid ingredients. Make sure to mix into ingredients soon after melted as the coconut oil may begin to harden again as you are mixing and combining ingredients.



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