Bran Muffins Two Ways

A month or two ago I had a sudden urge to find a recipe for healthy bran muffins. I am not sure what gave me this idea, but I am so glad I took the time to test out these two recipes. They are the PERFECT portable breakfast! I am amazed at how moist and flavorful these two muffins are, and they are seriously low in fat and calories without compromising flavor at all. Between the blueberry and banana muffins, I have probably made at least 6 dozen of these in the last month or two. I keep a few fresh ones, and put the rest in the freezer. They hold up really well, and can be pulled out and microwaved one or two at a time. Muffins are such a great portable breakfast, and these ones give you that convenience without giving in to a sugary, fatty alternative.

Banana Bran Muffins
from allrecipes.com

1/4 cup unsweetend applesauce
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
1 egg
1/2 cup all-purpose flour
3/4 cup wheat flour
3/4 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

Directions

1.Preheat oven to 375 degrees. Grease a muffin pan or line with paper muffin liners.

2.In a large mixing bowl, mix applesauce and brown sugar together until fluffy. Add bananas, milk, vanilla and egg; mix well. Stir in both flours, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.

3.Bake at 375 degrees for 15 to 20 minutes, until the top of the muffin springs back when lightly tapped. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

Blueberry Bran Muffins
from allrecipes.com

1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.

2.In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.

3.Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.