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Blueberry Bran and Oat Muffins

Joan Donogh
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Course Breakfast

Ingredients
  

  • 3/4 cup rolled oats
  • 3/4 cup natural bran
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tablespoons ground flax seed
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups unsweetened applesauce
  • 2 large eggs
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla
  • 1 1/2 cups blueberries
  • 1/4 cup chopped pecans

Instructions
 

  • In a large bowl, mix the rolled oats, bran, flours, ground flax seed, brown sugar, baking soda, baking powder, cinnamon and salt.
  • In a smaller bowl, combine applesauce, egg, oil and vanilla. Add to the flour mixture and combine thoroughly.
  • Stir in the blueberries and pecans.
  • Spoon batter into paper lined muffin tins, and bake at 400 degrees F. for 18-20 minutes. Makes 12 large muffins.