Berry Bran Muffins

Servings muffins

Calories

Author Louisa

Ingredients

2 2/3 cup whole wheat pastry flour
1 cup sugar
2 Tablespoons baking powder
2 teaspoon salt
3 cups Kellogg's® All-Bran® Original cereal
2 cups almond milk (or other version of your choice - I've made it with unsweetened coconut milk)
2 eggs
2/3 cup unsweetened applesauce
2 cups fresh berries (I used 1 cup chopped strawberries and 1 cup blueberries)

Instructions

In a large mixing bowl, combine Kellogg's All-Bran cereal and milk of your choice. Set aside and let sit while cereal softens.
Stir together flour, sugar, baking powder and salt in a medium bowl. Set aside.
In the cereal mixture, add egg and applesauce. Stir to combine completely. Add flour mixture, stirring only until combined. Gently fold in berries.
Portion evenly into 24 2 1/2-inch muffin-pan cups coated with cooking spray or coconut oil. Muffin cups should be filled about halfway full.
Bake at 400° F about 25 minutes or until lightly browned. Serve warm.

Notes

Without added preservatives, these muffins only last about 5-7 days. To optimize the time the last, keep them in an air-tight container or ziploc bag in the refrigerator. If you aren't able to use all muffins in this time, feel free to freeze in a freezer-safe container or bag until you're ready to eat them. Let thaw in the refrigerator when ready to use.