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Healthy, delicious muffins with only 8 ingredients!

Blueberry Oat Bran Muffins

2 cups oat bran (uncooked)

1/4 cup dry sweetener *

2 tsp. aluminum-free baking powder

2 flax eggs (2 TBS ground flax seed + 6 TBS water, blend or whisk until frothy)

1 cup unsweetened plant milk

1/4 cup honey (could possibly use maple syrup, date syrup, or agave, but I’ve never tried it)

2 TBS unsweetened applesauce

Fresh or frozen blueberries (I use about 3/4 cup. Do as you please but don’t overdo it)

Optional: Chopped walnuts

Instructions:

Preheat oven to 425. Line muffin pans with paper baking cups, or use silicone cupcake pans.

Combine all dry ingredients, and then add the remaining ingredients and mix well.

Fill muffin cups 3/4 full, and bake for approximately 15 minutes (maybe longer). You want them to be golden brown and firm to the touch.

(Makes about 14 muffins)

* For dry sweetener, I use Sucanat (SUgar CAne NATural). It can be hard to find locally but you can order it online. BUT, any unrefined cane sugar will work, which you can find almost anywhere. Avoid using brown sugar, which is basically white sugar mixed with molasses to make it brown.

NOTE: Between the dry sweetener and the liquid sweetener, I calculated that each muffin has about 1.5 teaspoons of added sugar. That’s assuming you make 14 muffins. The blueberries are natural sugar (not added sugar), so they’re fine. But if you want to cut back on the sweetness a bit, I suggest reducing both the dry sweetener and the liquid sweetener by about 2 teaspoons each.

Printable Copy Here

Enjoy!

Jesus answered by quoting Deuteronomy: “It takes more than bread to stay alive.
It takes a steady stream of words from God’s mouth.” (Matthew 4:4, MSG)

Wondering what to do with all the zucchini in the garden?

This recipe for Zucchini Muffins will not disappoint!

A friend brought these to a potluck years ago, and it soon became one of our favorite recipes.

For a printable download, click here. 

Zucchini Muffins 

2-1/3 cups grated zucchini

1-1/2 over-ripe bananas, mashed

1-1/4 cup unsweetened applesauce

1 cup unrefined cane sugar (turbinado or coconut sugar works)

1 TBS lemon juice

1.5 tsp vanilla extract

3 cups all-purpose flour *(see note)

1 TBS baking soda

1 TBS cinnamon

2 tsp. nutmeg

1 tsp. baking powder

1 tsp. salt

¼ tsp. ground cloves

Optional add-ins: chopped walnuts, currants, or raisins

FOR TOPPING:

1 TBS unrefined sugar

1 tsp cinnamon

• Preheat oven to 350. Line 24 muffin cups with paper, or use silicone muffin tins.
• Combine zucchini, bananas, applesauce, unrefined sugar, lemon juice, and vanilla extract together in a large bowl.
• Whisk flour, baking soda, 1 TBS cinnamon, nutmeg, baking powder, salt, and cloves together in a bowl. Slowly add the flour mixture to the zucchini mixture, stirring until well combined.
• OPTIONAL: I add chopped walnuts and dried currants.
• Spoon batter into muffin cups. Mix the topping ingredients and sprinkle over muffins.
• Bake 30 minutes or until firm. (Makes 20-24 regular-size muffins; can also make loaves.)

*I use either whole wheat OR whole wheat pastry flour; or sometimes a combo, depending on what I have on hand. Whole Wheat Pastry flour makes them lighter and fluffier.

Enjoy!!