Mixed Berry And Lemon Oat Bran Muffins

Mixed Berry And Lemon Oat Bran Muffins
Mixed Berry And Lemon Oat Bran Muffins

In the spring and summer months I really enjoy the combination of berries and citrus. As with most of my weekly baking, I try to stay on the healthier side, but recently I wondered if I could enrich my standard oat muffin recipe and make it a little more satisfying. What I ended up with is the recipe listed below.

Instead of using only applesauce to replace the main source of fat for this recipe, I included coconut oil to make them a bit richer. As with my Mixed-Up Berry Upside-Down Cake: https://shortandsweetrecipes.wordpress.com/2015/03/27/mixed-up-berry-upside-down-cake/
I used frozen berries for more consistent fruit throughout, and used the juice and the zest of a lemon to enhance the flavors even more. Finally, the addition of vanilla pudding powder helps to mellow the tartness just a bit.   I hope you enjoy one of these healthy muffins this weekend!

Preheat oven to 400 Degrees.

Ingredients

1/2 cup coconut oil

1/2 cup applesauce

1/2 cup sugar

2 tbsp. Honey

1 tsp. Vanilla

1 Tbsp. Vanilla Pudding Powder

Zest of one small lemon

1 tbsp. Lemon juice

1/2 cup milk

2 eggs

1 1/4 cup flour

1 1/2 cup oat bran

1 1/2 cup rolled oats

1/2 tsp. Salt

1 tsp. Baking powder

1 tsp. Baking soda

1 cup walnuts (chopped)

1/8 cup flax seed (optional)

1 1/2 cups mixed berries (frozen)

In a large mixing bowl, zest the lemon and reserve the juice. In a liquid measuring cup, combine the lemon juice with the milk to make buttermilk. Set both aside while you continue with the wet ingredients into the large bowl; including the coconut oil, applesauce, sugar, honey and eggs. Pour the buttermilk into this wet mixture and stir until well combined.

On the top of this mixture, place the flour, baking powder, baking soda, chopped walnuts and flax. Mix until all the flour is almost gone, then quickly drop your berries in and give it a thorough mix. Scoop the batter into muffin pans lined with paper cups and let the batter rest for 5 to 10 minutes before placing in the oven.

Tip 1#: To retain the berries shape and juice, you can also place the pans in the freezer for 5 minutes until they are ready for the oven.

After 10 minutes of baking time, rotate the pans top to bottom and back to front. Let bake for an additional 10 minutes until the tops of the muffins spring back when pressed lightly. Remove the pans from the oven and let rest for 10 minutes before allowing the removed muffins to cool on a rack. Let cool to room temperature and store in the refrigerator in an air-tight container for up to a week.

Makes about 2 dozen muffins.

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