The Biggest Loser's Mini Blueberry Bran Muffins

The Biggest Loser's Mini Blueberry Bran Muffins

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 24 (1 Muffin) Servings

Yes, you can still have a muffin for breakfast -- but it won't be the size of a grapefruit!  Savor blueberries healthy benefits in moist, delicious mini-muffins.  They are loaded with fiber and freeze well too!


  • 1 1/2 cups unprocessed wheat bran or oat bran
  • 1 cup whole wheat flour
  • 2 tablespoons ground flaxseed
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup fat-free milk
  • 1/3 cup honey
  • 1 ripe medium banana, mashed with a fork
  • 2 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries or other berries


  1. Position a rack in the center of the oven and preheat the oven to 400°F. Lightly coat 2 nonstick miniature muffin pans (12 mini-muffin tins per pan) with olive oil cooking spray.
  2. In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
  3. Make a well in the center of the dry ingredients and pour in one third of the liquid mixture. Using a spoon, stir until smooth. Add the remaining liquid mixture and stir until well combined. Add the blueberries and stir again, but don't overmix.
  4. Spoon 2 tablespoons of batter into prepared muffin cups. Bake for about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overBake. Cool the muffins int he pan on a wire rack for 10 minutes before removing from the cups. Serve warm, or allow them to cool completely on the rack.

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