Triple B Muffins

Muffins are a great breakfast option for those of us who don't have much time in the morning.  But let's face it, most muffin recipes {especially store-bought muffins!} are just glorified cupcakes.  To find a healthy, wholesome muffin you really have to make your own, so here it is, my blueberry banana bran muffins recipe.  They're even vegan-friendly.

Ingredients --

• 1 1/2 cups bran cereal (your choice)
• 1 1/2 cups buttermilk*
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup agave nectar
• 1 flax seed "egg"**
• 1/3 cup unsweetened applesauce
• 1 banana, mashed
• 3/4 cup blueberries, fresh or frozen

Directions --

Preheat oven to 400.

Pour buttermilk over bran cereal and let soak for 15 minutes.

Stir the dry ingredients together- flour, baking powder, salt, cinnamon and nutmeg.  Stir in the nectar, flax egg, applesauce and cereal, just until mixed.  

Fold in the banana and blueberries.  Be careful to not over-mix.  Fill paper-lined muffin tins and top with extra blueberries if desired.  Bake for 20 minutes.

Makes approximately 12 muffins.  Store in the refrigerator.     

**Notes:  You can always buy buttermilk at the store, especially if you aren't set on making these vegan.  However, I never buy buttermilk because some always ends up going to waste so instead I make mine.  Take one and a half tablespoons of lemon juice or vinegar in a 2-cup measuring "pitcher."  Fill up to one and a half cups with soy milk (or preferred choice of milk).  Let sit for 5 minutes.

Again, if you aren't set on making these vegan, go ahead and use 1 egg, beaten.  If you want to try the flax seed "egg," take one tablespoon of ground flax seeds and mix with three tablespoons of water. Stir and let sit until gelatinous.