When you want a muffin but want to eat healthy, you want to go for this muffin. It’s absolutely delicious and full of fruit!
Original Recipe: June 13, 2011
A couple of weeks ago I was going through all of the recipes in my Google Reader and noticed that Amanda of Amanda’s Cookin’ had started a new recipe swap called the Secret Recipe Club. I was immediately intrigued. I am ALWAYS looking for new recipes. I spent at least half of my lunch hour going through my Google Reader to find new recipes and then usually some time after dinner searching for more.
I was especially intrigued that as part of the Secret Recipe Club, you can choose any recipe that you like from the specified blog. While I really enjoy the recipe swaps that we have on the What’s Cooking board because they are specified to a certain type of category of food and it gets me to try out new recipes, the thought of being able to pick any recipe that I like is definitely appealing. I thought it was also a great way to attract new people to my blog since I’m pretty crappy at getting it out there on my own.
If you’re interested in finding out more information about the Secret Recipe Club, click HERE.
The blog assigned to us time is www.cookwithsara.blogspot.com. I immediately clicked on Sara’s index and quickly realized that this will not be the only time that I visit Sara’s blog to find new recipes. Anyone who bakes enough to have separate categories for coffeecake, cheesecake, cake, and pie is my kind of blogger. Even if it completely wreaks havoc on my diet. 😉
I had a very hard time choosing between Fruited Bran Muffins and Caramel Macchiato Cheesecake. I love caramel about as much as I love Tom. Actually, its probably even. And even though I’m not a fan of Starbucks coffee, I am 100% addicted to their Caramel Macchiato ice cream and coffee creamer. After staring at the cheesecake for quite some time, my inner healthy girl subdued my inner fat girl long enough to make the Fruited Bran Muffins. However, I’m pretty sure the inner fat girl is going to win next weekend and I’ll be making the cheesecake. Fair warning.
- 1 1/2 cups whole wheat flour
- 1/2 cup granulated sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 3 cups All Bran cereal
- 1 1/2 cups buttermilk
- 2 ripe bananas, mashed
- 4 tbs. vegetable oil
- 1/2 cup molasses
- 2 eggs
- 1/2 Granny Smith apple, diced
- 1 cup frozen blueberries
1. Preheat the oven to 350. Line muffin or cupcake pans with paper liners or spray generously with non-stick cooking spray.
2. In a large bowl, combine the flour, sugar, baking soda, baking powder, and cinnamon. In a medium-sized bowl, combine the All Bran cereal and buttermilk. Stir to coat the cereal.
3. In a small bowl, whisk the eggs. Add the bananas, oil and molasses. Stir until combined and then gently mix into the bowl with the flour. Add the cereal and buttermilk and stir just until you no longer see any lumps of flour.
4. Fold in the apples and the blueberries being careful not to mix too much and break up the blueberries.
5. Fill each muffin or cupcake cup 3/4 of the way full. Bake for 25 minutes or until a toothpick comes out clean.
6. Let the muffins cool on a wire rack for 5 minutes. Use a knife to gently dislodge the muffins from the tin and let them continue to cool on the wire rack.
Tom and I are using My Fitness Pal to track our calories and exercise each day. I assumed these muffins were healthy, but when I entered them into my recipes on My Fitness Pal, I was pleasantly surprised to find that they are just 112 calories each. They’re also extremely filling. I’ve had one for breakfast each morning along with a half cup of strawberries and I’m stuffed until lunch time. Tom also really likes them and thinks they taste pretty similar to banana nut bread.
I’m definitely planning on making these again. I might used unsweetened apple sauce in place of the vegetable oil to make the muffins a little over 93 calories instead.