Banana-blueberry Fiber Muffins

I've been making these muffins for the past few months and I must say, they are the most delicious things for breakfast or a snack! They are sweet, but not too sweet, and perfectly moist. The recipe is quick & easy and the muffins themselves are full of fiber and only 155 calories, making them a healthy alternative to those sinful treats at Dunkin Donuts or Starbucks!

Ingredients:

• 1 cup Kellogg's All-Bran Bran Buds
• 1/2 cup unsweetened almond milk (or low-fat milk)
• 2 ripe bananas
• 1/3 cup olive oil (or canola oil)
• 1 egg
• 1 cup whole wheat flour (I use Bob's Red Mill 100% Stone Ground Whole Wheat Flour)
• 2 1/2 tsps baking powder
• 1/4 cup sugar/sweetener (I use Sun Crystals)
• 1/2 tbsp cinnamon
• 2/3 cup fresh blueberries

Recipe:

1. Preheat oven to 395°.
2. In a large bowl, let the bran cereal absorb the milk.
3. In a small bowl, mash up the bananas.
4. Add the bananas to the cereal mixture.
5. Add the oil and egg, beat well.
6. Add in the remaining dry ingredients, mixing until combined.
7. Fold in the blueberries.
8. Line or grease a muffin pan, divide batter (about 3/4 full).
9. Bake for about 25 minutes, test with a toothpick to make sure they are done.

They are delicious both hot or at room temp. At breakfast, I like to top mine with a little natural peanut butter and chia seeds for some added protein (and because peanut butter is my weakness).

Nutrition info (per muffin):

• 155 calories
• 7g total fat
• 5.7g fiber
• 8.5g sugar
• 3g protein

This recipe was adapted from Fuss Free Cooking.