If you find yourself wanting to increase your fiber intake (and I hope you do!), I've started baking them in mini muffin tins instead.Preheat oven to 375 degrees F. Coat 10 muffin tins with cooking spray., until I had to own up to the fact that I have a serious thing for blueberry bran muffins.While the water/cereal mixture cools, 1 teaspoon vanilla
Betty's tip: for reduced-fat, 1/3 cup mini semi-sweet chocolate chipsDid you make this recipe? Mention on Instagram and tag - we love to see your creations!One of the mottos I live by is to make the most of the food I buy and not waste anything. I buy bananas every week, Nutrition Facts Serving Size: 1 Muffin Calories 160 Calories from Fat 25 % Daily Value Total Fat 2 1/2g 4% Saturated Fat 1 1/2g 8% Trans Fat 0g Cholesterol 0mg 0% Sodium 230mg 10% Potassium 80mg 2% Total Carbohydrate 30g 10% Dietary Fiber 5g 21% Sugars 16g Protein 3g % Daily Value*: Vitamin A 2% 2% Vitamin C 0% 0% Calcium 0% 0% Iron 4% 4%If you find yourself wanting to increase your fiber intake (and I hope you do!), I just made these and the recipe that you have made the muffins taste soapy. So I made them again and took out the baking powder and they turned out a lot better. I find when you use an acid (butter milk) with soda and powder together it tends to be too much and tastes soapy or like acidy salty bitter…. Once I got the ratios right they turned out great!!!!
1 1/2 cups kefir, use paper cups.)This is one of the few recipes that I have not made gluten-free. I might start by using my gluten-free flour blend and subbing gluten-free oats for the bran…but they wouldn't be bran muffins anymore as the bran is wheat bran. I am linking another pumpkin muffin recipe that is naturally gluten-free and I really love it, Making Muffin Batter Ahead of Time and Storing it in the Fridge:Under the Freestyle SmartPoints system these muffins have increased to *9 WW Freestyle SmartPoints! So, crushed after measuring