Update: I’ve created a new flavor based on this: Cinnamon Raisin Peanut Butter & Peach Muffins
As promised, here is that muffin recipe I was so excited about. Was my excitement unfounded? Hardly. I originally stumbled upon the recipe at Farmgirl Fare’s blog and got immediately excited because they appear to closely replicate the Trader Joe’s muffins. I made the Banana Blueberry variation with near-complete success. I originally intended to make the Ginger Pear variety but I didn’t have time to let the pears ripen and I was getting impatient. I barely made any modifications to this recipe, except to make it just a tad healthier. The recipe goes a little something like this…
2 cups wheat bran
1 cup oat bran
1 cup whole wheat flour
2t baking soda
1t baking powder
1/2 cup egg substitute
2/3 cup skim milk
2/3 cup (6oz container) vanilla yogurt
1/4 cup canola oil (or unsweetened applesauce)
1/3 cup honey
2-3 very ripe small bananas, mashed with fork
1 1/2 cups frozen wild blueberries
1. Preheat oven to 375 degrees. Line a muffin tin with muffin cups or grease the tin.
2. Combine wheat bran, oat bran, whole wheat pastry flour, baking powder, baking soda and salt in a large bowl. Combine egg substitute, milk, yogurt, oil, molasses, honey and mashed bananas in a medium bowl.
3. Pour wet ingredients into dry ingredients and mix well. Rinse any ice off of the blueberries and fold them into the batter.
4. Spoon the batter into the muffin cups, filling to the top and making a mound on top (they won’t overflow too much). Bake for 27-30 minutes or until a toothpick comes out clean. Makes 14 muffins.
|Serving Size 1 muffin|
Servings per Batch 14 muffins
|Amount Per Serving|
|Total Fat 6g|
|Total Carbohydrate 33.5g|
|Dietary Fiber 6.7g|