About this recipe:These blueberry muffins are healthier than the typical variety, thanks to the addition of oat bran. Apple sauce also allows the amount of fat to be cut down to just 2 tablespoons in the entire recipe without losing any moisture!
140g oat bran
200g plain flour
110g dark brown soft sugar
2 teaspoons bicarbonate of soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
250g apple sauce
8 tablespoons egg substitute
2 tablespoons rapeseed oil
1 teaspoon vanilla extract
1 tablespoon chopped pecans
50g low fat muesli or granola
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Method Prep:15min › Cook:18min › Ready in:33min
Preheat oven to 200 C / Gas 6. Line a 12 cup muffin tin with paper muffin cases, and spray cases with cooking spray.
In a large bowl, mix the oat bran, flour, dark brown soft sugar, bicarb, baking powder, cinnamon and salt. In a separate bowl, blend the apple sauce, egg substitute, rapeseed oil and vanilla extract. Thoroughly mix the apple sauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the mixture into the prepared muffin cases. Sprinkle muffins with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a skewer inserted into a muffin comes out clean. Cool on a wire rack.