Triple B Health Muffins
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
Makes: 12 muffins (1 per serving)
• 12-cup muffin tin, lightly greased or lined with paper cups
These healthy muffins are a great source of dietary fibre and a good choice for breakfast or a mid-morning snack.
Learn more about fibre
Ingredients
| 1 cup |
whole wheat flour |
250 mL |
| 1 cup |
wheat bran or oat bran |
250 mL |
| 1 cup |
fresh or frozen blueberries |
250 mL |
| 1 tsp |
baking soda |
5 mL |
| 1 tsp |
baking powder |
5 mL |
| 2 |
ripe bananas, mashed
(about 1 cup/250 mL) |
2 |
| 1 |
egg, lightly beaten |
1 |
| 1/2 cup |
granulated sugar |
125 mL |
| 1/2 cup |
milk |
125 mL |
| 1/4 cup |
vegetable oil |
50 mL |
| 1 tsp |
vanilla |
5 mL |
Directions
- In a medium bowl, combine flour, wheat bran, blueberries, baking soda and baking powder.
- In a large bowl, combine bananas, egg, sugar, milk, oil and vanilla. Fold in flour mixture until just combined.
- Divide batter evenly among prepared muffin cups, filling each two-thirds full.
- Bake in preheated oven 400º F (200° C) for 20 to 25 minutes until tops are firm to the touch and a tester inserted in the center of a muffin comes out clean. Let cool in tin for 10 minutes, then remove to a wire rack to cool completely.
Nutrients Per Serving
| Calories: 152 |
Carbohydrate: 25.6 g |
| Fat: 5.6 g |
Fibre: 3.9 g |
| Sodium: 141 mg |
Protein: 3.3 g |
From Chuey P., Campbell E., Waisman M.S.: Dietitians of Canada. Simply Great Food. Toronto, Ontario; Robert Rose Inc. 2007