I made some blueberry muffins using whole wheat flour and Bear Naked Fit Berry Granola containing freeze dried strawberries, blueberries and raspberries. This yielded a sweet and tasty healthy muffin. This granola is low in fat and sugar. It contains 2 grams of fat, 3 grams of sugar, and 3 grams of fiber in a 1/4 cup serving. I added 3/4 cup of this granola to the recipe. I was expecting the muffin to have a crunch from adding the granola, but suprisingly it did not. This recipe yields about 24 muffins at 112 calories each.
Berry Granola Muffins
1 cup lowfat milk
1 cup Unprocessed Miller's Wheat Bran (I used Bob's Red Mill)
1 teaspoon vanilla
1/4 cup sweetener of choice (or sugar)
1/4 cup honey
2 eggs
1/4 vegetable oil
1/4 cup natural applesauce
1 cup fat free sour cream
1 and 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup Bear Naked Fit Triple Berry Crunch Granola
1 cup blueberries
Preheat the oven to 400 degrees. Mix milk with the wheat bran and stir to combine. Set aside.
In a separate bowl mix together honey, sweetener of choice (or sugar), eggs, vegetable oil, vanilla, applesauce, and sour cream. Stir until combined.
In another bowl mix together flour, baking soda, baking powder and cinnamon.
Add the sour cream mixture to the flour mixture, wheat bran and combine. Gently fold in berries and granola and stir until mixed.
Add muffin liners to a muffin tin and fill until about 2/3 full.
Place in oven and cook for about 20-25 minutes or until done.
This is the Granola I used to prepare these muffins. I found it in the Health Food and Organic section of my local supermarket.
This recipe yields about 24 muffins at 104 calories each. Enjoy!
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