The Biggest Loser's Mini Blueberry Bran Muffins -

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The Biggest Loser's Mini Blueberry Bran Muffins

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By Cheryl Forberg

Posted April 14th, 2009

This article is reprinted with permission from The Biggest Loser 30-Day Jump Start: Lose Weight, Get in Shape, and Start Living the Biggest Loser Lifestyle Today!, by Cheryl Forberg, (2009, Rodale Books)

The Biggest Loser 30-Day Jump Start: Lose Weight, Get in Shape, and Start Living the Biggest Loser Lifestyle Today!

Servings:	24
Author Notes:	Yes, you can still have a muffin for breakfast -- but it won't be the size of a grapefruit! Savor blueberries 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.