Ingredients for Oat Bran Blueberry Mini Muffins
- Oat Bran
- Whole Wheat Flour
- Ground Flax Seeds
- 1 teaspoon baking soda
- Ground Cinnamon
- 1/4 teaspoon salt
- Skim Milk
- 2 tablespoons honey
- 1 mashed ripe banana
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- Fresh Blueberries
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How to Make Oat Bran Blueberry Mini Muffins
- Preheat oven to 400°F (200°C). Line a 24-cup mini muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together 1 cup oat bran, 1/2 cup all-purpose flour, 1 tablespoon flaxseed meal, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup milk (dairy or non-dairy), 2 tablespoons honey, 1 mashed ripe banana, 1 large egg, 2 tablespoons olive oil, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Gently fold in 1/2 cup fresh or frozen blueberries.
- Fill each mini muffin cup about 2/3 full.
- Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
1g
Carbs
4g