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Chocolate Raspberry Cake

Servings : 24

Author Notes

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

Ingredients

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

Instructions

Makes 24 (1 Muffin) Servings

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.

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.

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.

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.

Per Serving

70 calories; 2 g protein; 13 g carbohydrates (6 g sugars); 2 g fat (0 g saturated fat); 10 mg cholesterol; 3 g fiber; 85 mg sodium.

Related : Raspberry
Related : Chocolate Raspberry Cake Recipe