Whole grain muffins are great for a snack or for breakfast. With lots of juicy blueberries and sweet bananas, Blueberry Banana Bran Muffins taste delicious, and they’re low in fat and high in fiber, so they’re good for your health. They’re quick to prepare, too. It takes around ten minutes to assemble the ingredients for these muffins; then while they’re baking in the oven, you can do something else.

If you don’t have time to whip up a batch for breakfast during the week, try them on the weekend. For an easy way to get your muffin batter into the muffin tins and give the muffins a nice raised shape, use an ice cream scoop that has a spring-loaded scraper in the bowl which pushes the mixture out in a nice round shape. Fill the scoop just level with the mixture.

Recipe

2 1/2 cups whole wheat pastry flour

1 cup bran

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup healthy sweetener

2 ripe bananas

1/3 cup canola oil

1/2 cup buttermilk

3/4 cup water

1 1/2 cups fresh or frozen blueberries (no need to thaw first)

Preheat oven to 400 degrees. Place oven rack on top shelf. Grease a 12-tin muffin tray with vegetable oil. Sift dry ingredients together. Mix well. Blend bananas, oil, buttermilk, and water until smooth. Mix blended ingredients with dry ingredients. This will be a stiff batter. Add blueberries and mix well. Place batter in muffin tins (using the ice cream scoop produces the best shaped muffin) and bake for 20 minutes. Let cool for about 10 minutes in tray, then put on a rack to cool completely.