Sylvia’s Blueberry Bran Muffins (THE Health Muffins)

Sylvia's Blueberry Bran Muffins (THE Health Muffins)
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    [post_title] => Sylvia's Blueberry Bran Muffins (THE Health Muffins)
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  • cups oat bran . Mother’s is the best but what you can buy in the bulk section works as well
  • 3/8 teaspoon baking soda You read that correctly! Just use 3 scoops of your 1/8th teaspoon)
  • teaspoons cinnamon
  • ¼ teaspoon salt omit for original recipe
  • 3 whole organic free range eggs whisked (use egg whites for original recipe)
  • 2 tablespoons expelled-pressed organic melted coconut oil sub safflower for original recipe
  • 1 teaspoon vanilla extract omit for original recipe
  • 1/3 cup raw honey
  • ¾ cup unsweetened almond milk or light coconut milk or a mixture use dairy milk for original recipe, preferably organic
  • 1 pieces large or 2 small organic apples cored and cut into large pieces (approximately 10 ounces, I prefer pink lady or honey crisp)
  • 1 pint organic fresh blueberries can sub 1 ½ cups frozen
  1. Preheat oven to 325 degrees F. Line a cupcake tin with cupcake liners or grease with oil.
  2. Pulse apples in a food process or high-speed mixer until the texture of chunky applesauce. You can also grate them to follow the original recipe, I just found the blending to be faster. *You should have approximately 3/4 cup applesauce).
  3. In a large mixing bowl, combine dry ingredients and whisk to incorporate.
  4. In a smaller mixing bowl, add the wet ingredients in the order listed. Whisk to combine.
  5. Add wet ingredients into dry and stir to combine. Fold in blueberries.
  6. Scoop evenly into cupcake liners (I use a 1/4 cup measure) and bake for 20 minutes. Allow to cool for 15 minutes before enjoying.
  7. Keep refrigerated. These freeze magnificently as well.
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  • Katie

    I’ve been loving these as a morning snack at work! Between this and the overnight oats recipes on your Instagram, breakfast has been on-point!

    • Laura Lea Bryant

      Oh yay!!! Thank you so much for the feedback Katie! xoxo

      • Kate

        Anytime! Looking forward to adding the blueberry crumble bars into the rotation 🙂 They look amazing!

  • Sisters Who Savor

    I would love to make these! They look delicious! What are your thoughts on using organic whole milk cow’s milk as a substitution for nut milk?

    • Laura Lea Bryant

      I think it’s totally fine as long as you digest it well and it doesn’t give you any tummy troubles!

  • Grace

    Could I swap blueberries for fresh cranberries?

    • Laura Lea Bryant

      Hi! You could, but I think fresh cranberries are very tart, so I think you would be missing some sweetness

  • colorheart

    Could I use maple syrup as a sub for honey? I want these to be baby friendly 😊

    • Laura Lea Bryant

      Yes! Just know that it might have a noticeable honey taste. Xox

  • Sarah

    I made this and they came out fairly moist. Is that expected or what could I have done wrong?


    • Laura Lea Goldberg

      Hi! Well they are definitely pretty moist; almost like baked oatmeal. BUT, you might have just had juicier blueberries and/or your oven runs a little lower, and they needed a few more minutes in the oven! I hope that helps if you give them another chance xx

      • Sarah

        Thanks for your reply. They seemed to thicken up a little bit as they cooled longer but I can also try baking them for longer too. They taste delicious regardless!

        • Laura Lea Bryant

          Thanks for letting me know!!! I’m glad you’re still enjoying them xx