Thursday, October 12, 2017

Cinnamon Blueberry Bran Muffins

Cooler mornings in the Ritter house means muffin making.  I rarely make the same muffin recipe twice.  But every now and then I find one that worth repeating.  Especially when the kids are begging for them and they are relatively healthy for you.

Being the nut milk fan that I am, I was drawn to this recipe because it soaks it's bran in almond milk.  I subbed coconut milk.  Can't go wrong with that, right?  Love at first bite.  Thank you for your inspiration.

It ain't pretty, but the gang's all here.  My canisters probably could use a cleaning, but what mom of two has time for that?

Cinnamon Blueberry Bran Muffins
  • 2 cups oat bran (I like Bob's Red Mill)
  • 1 1/2 cups coconut milk
  • 1 extra large egg
  • 1/4 cup canola 
  • 1/2 cup sugar
  • 1 1/4 cups + 1 tablespoon all purpose flour divided
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups blueberries
Turn oven to 400.  Let your bran and coconut milk play nice in the mixing bowl for 5 min while you assemble ingredients.  Mix dry ingredients in a large bowl and set aside.  

Using a whisk or kitchen aid, mix your oil, sugar and egg into the bran/milk combo.

Then combine your dry ingredients into the mixture as well.  

Important info about the berries...

Colton's favorite part is tossing the berries in the tablespoon of flour.  He knows that this is important so the berries don't sink to the bottom of the batter while cooking.

Is this muffin maker just the sweetest?

This was his face after I asked him if he wanted to taste a blueberry WITH flour on it.

And there is my other little muffin pants, chowin' down on some cheerios and cheering us on in the kitchen.  She turns one next week.  Crazy.  And can we talk about her hair that's finally grown in?

Now FOLD the berries into the batter with a spatula.  If you mix them in, you will get purple muffins.  Which is kinda fun.  But not the goal here. 

Scoop into tins that have been sprayed with cooking spray or filled with muffin liners.

Bake for 20-22 min.  

These are gorgeous, tasty, full of fiber and fun to make!  And they freeze well too!  

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