BLUEBERRY BRAN MUFFINS WITH COCONUT OIL
Delicious blueberry muffins full of bursting blueberries, and brown sugar and cinnamon flavour. Hearty enough for breakfast or a delicious afternoon energy boost!
Need delicious muffins that you won’t feel bad about eating – fast? These {Healthier} Blueberry Bran Muffins with Coconut Oil taste better than the stuff you’ll find in your local Starbucks, with a fraction of the bad stuff! Get them ready to bake up in just ten minutes too – perfect for weekend mornings.
So it’s 2015, and maybe the waistband of your skinny jeans are a bit tighter than they were before Christmas Halloween, amirite? But see, the very worst possible thing you can do in this situation is to stop eating cake. If you go on a very strict diet where you can’t ever eat delicious and indulgent things ever, you will snap and end up baking and eating a whole batch of cookies. Not that I have any experience in this area.
The key here is a sustainable way of eating – moderation – eating more healthy stuff like greens, grains and fruits, but still allowing yourself the occasional treat. That way, you don’t feel deprived and end up buckling.
These blueberry muffins are still delicious, but they’re a little healthier than ones you’ll find in the supermarket or coffee shop. Can you believe they clock in at only 205 calories?! A big muffin from your local Starbucks or Costa is more like 500!
Plus,, these muffins contain real, honest to goodness, delicious blueberries – not, as I was recently horrified to learn, in fact little chemical balls made from sugar, hydrogenated oil and colourings which take the place of blueberries in most cereals, muffins and bars you’ll find in the supermarket. Sad face. If you’ve ever wondered why your supermarket blueberry muffin doesn’t taste a jot like blueberries, now you know! These muffins are bursting with juicy, gorgeous blueberry flavour!
The blueberries I prefer to use in this recipe are freshly frozen ones from the supermarket’s frozen section. That means you can make these muffins all year round, plus frozen blueberries are cheaper than fresh in the winter months. Frozen blueberries hold their shape better in these muffins too!
So how else are they healthier? As well as using less sugar, these muffins also use coconut oil in the place of butter. You might have seen coconut oil popping up in lots of places in the last few years – it really is delicious and it has lots of health benefits. I’m loving using it for the occasional baked treat, as well as for cooking! It really is an awesome fat to have around. Finally, these muffins also contain oatbran – which is high-fibre and helps lower cholesterol and blood glucose too! It also adds a really delicious nutty texture that I love in smoothie’s too (more on that next week!).
Need delicious muffins that you won’t feel bad about eating – fast? These {Healthier} Blueberry Bran Muffins with Coconut Oil taste better than the stuff you’ll find in your local Starbucks, with a fraction of the bad stuff! Get them ready to bake up in just ten minutes too – perfect for weekend mornings.
So it’s 2015, and maybe the waistband of your skinny jeans are a bit tighter than they were before Christmas Halloween, amirite? But see, the very worst possible thing you can do in this situation is to stop eating cake. If you go on a very strict diet where you can’t ever eat delicious and indulgent things ever, you will snap and end up baking and eating a whole batch of cookies. Not that I have any experience in this area.
The key here is a sustainable way of eating – moderation – eating more healthy stuff like greens, grains and fruits, but still allowing yourself the occasional treat. That way, you don’t feel deprived and end up buckling.
These blueberry muffins are still delicious, but they’re a little healthier than ones you’ll find in the supermarket or coffee shop. Can you believe they clock in at only 205 calories?! A big muffin from your local Starbucks or Costa is more like 500!
Plus,, these muffins contain real, honest to goodness, delicious blueberries – not, as I was recently horrified to learn, in fact little chemical balls made from sugar, hydrogenated oil and colourings which take the place of blueberries in most cereals, muffins and bars you’ll find in the supermarket. Sad face. If you’ve ever wondered why your supermarket blueberry muffin doesn’t taste a jot like blueberries, now you know! These muffins are bursting with juicy, gorgeous blueberry flavour!
The blueberries I prefer to use in this recipe are freshly frozen ones from the supermarket’s frozen section. That means you can make these muffins all year round, plus frozen blueberries are cheaper than fresh in the winter months. Frozen blueberries hold their shape better in these muffins too!
So how else are they healthier? As well as using less sugar, these muffins also use coconut oil in the place of butter. You might have seen coconut oil popping up in lots of places in the last few years – it really is delicious and it has lots of health benefits. I’m loving using it for the occasional baked treat, as well as for cooking! It really is an awesome fat to have around. Finally, these muffins also contain oatbran – which is high-fibre and helps lower cholesterol and blood glucose too! It also adds a really delicious nutty texture that I love in smoothie’s too (more on that next week!).
Healthier Blueberry Bran Muffins
Yields 12
Delicious, healthier blueberry muffins! You won't miss the extra fat or sugar at all!
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Delicious, healthier blueberry muffins! You won't miss the extra fat or sugar at all!
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
INGREDIENTS :
For the muffins
115g / 1/2 cup coconut oil, softened to room temperature if firm (simply microwave in a heat proof bowl for a few seconds)
100g / 1/2 cup caster or golden caster sugar
50g / 1/4 cup light or dark brown sugar
2 large free range eggs
120g (120g) greek or greek style yoghurt
2 teaspoons vanilla bean paste (or vanilla extract)
150g plain flour / just over 1 and a third cups
70g / 1/2 cup oatbran
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
pinch salt
30ml / 1/8 cup milk (I used almond milk)
300g / 2 cups frozen blueberries (do not defrost)
115g / 1/2 cup coconut oil, softened to room temperature if firm (simply microwave in a heat proof bowl for a few seconds)
100g / 1/2 cup caster or golden caster sugar
50g / 1/4 cup light or dark brown sugar
2 large free range eggs
120g (120g) greek or greek style yoghurt
2 teaspoons vanilla bean paste (or vanilla extract)
150g plain flour / just over 1 and a third cups
70g / 1/2 cup oatbran
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
pinch salt
30ml / 1/8 cup milk (I used almond milk)
300g / 2 cups frozen blueberries (do not defrost)
INSTRUCTIONS :
For the muffins
Prepare a 12 hole muffin pan with non-stick cases (or grease well with sunflower or coconut oil) and pre-heat your oven to 190c/gas mark 5/375F.
Combine your very soft coconut oil with the sugars, and beat vigorously until they're thoroughly mixed. Next, add your two eggs, again beating well, along with the vanilla bean paste, greek yoghurt and milk. In another bowl (I use the bowl from my scales!), measure out your dry ingredients - plain flour, bicarbonate of soda, baking powder, oatbran, and salt. Using a metal whisk, stir the dry ingredients vigorously to remove any lumps, then stir the wet and dry ingredients together gently and fold in the blueberries.
Spoon the mixture into the cases until they're completely full to the brim of the mixture. Sprinkle a little demerera sugar on top of each muffin, then bake for 20-25 minutes.
I rarely bring you healthy baking recipes but this is an exception – a healthier muffin where it really does taste as good as the real deal – and all for just 200 calories! I hope you enjoy these Healthier Blueberry Bran Muffins with Coconut Oil!
Source link from : https://kerrycooks.com/healthier-blueberry-bran-muffins-coconut-oil/
For the muffins
Prepare a 12 hole muffin pan with non-stick cases (or grease well with sunflower or coconut oil) and pre-heat your oven to 190c/gas mark 5/375F.
Combine your very soft coconut oil with the sugars, and beat vigorously until they're thoroughly mixed. Next, add your two eggs, again beating well, along with the vanilla bean paste, greek yoghurt and milk. In another bowl (I use the bowl from my scales!), measure out your dry ingredients - plain flour, bicarbonate of soda, baking powder, oatbran, and salt. Using a metal whisk, stir the dry ingredients vigorously to remove any lumps, then stir the wet and dry ingredients together gently and fold in the blueberries.
Spoon the mixture into the cases until they're completely full to the brim of the mixture. Sprinkle a little demerera sugar on top of each muffin, then bake for 20-25 minutes.
I rarely bring you healthy baking recipes but this is an exception – a healthier muffin where it really does taste as good as the real deal – and all for just 200 calories! I hope you enjoy these Healthier Blueberry Bran Muffins with Coconut Oil!
Source link from : https://kerrycooks.com/healthier-blueberry-bran-muffins-coconut-oil/
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