Greek Yogurt Blueberry Bran Muffins


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I wanted to make something simple to take to work for breakfast. Something I could grab and go and something that was healthy. So I decided to look up bran muffin recipes made with greek yogurt hoping I could find a recipe that has a bit more protein than your normal bran muffin. I found a recipe that looked like a winner at Life Made Simple. I based my recipe on this one.

I made the recipe twice. For the first batch, I used fresh blueberries and 1/4 cup of fake sugar. The muffins were barely sweet at all. For the second batch, I used 1/3 cup of fake sugar and frozen wild blueberries. I liked this second batch a lot better, but I actually think you could up the fake sugar amount to 1/2 cup. I was trying to limit the grams of carbohydrates in the recipe and if you want to do that as well, stick with the 1/3 cup.

ingredients.

  • 1½ c. non-dairy unsweetened milk
  • 1 c. Greek yogurt
  • 1 egg
  • ⅓ c. coconut oil, melted
  • ⅓ c. sugar substitute (I call it “fake sugar”); erythritol works well here
  • 1 tsp. vanilla extract
  • 1½ c. bran cereal (like fiber one; I found a box at Trader Joe’s)
  • 1 c. whole wheat flour or whole wheat pastry flour
  • ¼ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1 c. berries, dried fruit or nuts (I used fresh blueberries in one batch and some frozen wild ones in another and liked the frozen wild ones better)

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directions.

  1. In a large bowl, whisk together the milk, yogurt, egg, oil, fake sugar, and vanilla. Add the cereal and mix until incorporated.
  2. In a separate mixing bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. Let sit in the refrigerator overnight. On my second batch I let them sit in there two nights.
  3. Preheat oven to 350 degrees. Lightly spray or line one muffin tin, set aside.
  4. Remove batter from the refrigerator and gently fold in the berries, dried fruit or nuts. Dot the tops of your muffins with a few berries, some extra fruit or nuts to make it look pretty.
  5. Scoop the batter into the prepared pan, dividing evenly between the wells. Place in the oven and bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  6. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  7. This recipe yields approximately 18 standard-sized muffins.

I pretty much like to underbake everything I make. Yes–I eat meat medium-rare too so I guess I like everything undercooked. There’s nothing worse to me than an overcooked bake good and bran muffins are no exception to me. I baked these muffins closer to 22 or 25 minutes. Both batches probably could have baked slightly longer, but because I like everything to be moist, I didn’t mind they were slightly undercooked.

One muffin weighs in at approximately 86 calories, 5 g fat, 13 g carbohydrates, 3 g protein, 2.5 g fiber and 1.5 g sugar. (This is according to the myfitnesspal app.) For a healthy recipe I found these muffins pretty stinking good!

Recipe rating: 

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