Blueberry bran muffins for diabetics
15
20
12
Yes
Ingredients
- 250 ml (1 cup) of 0% nature Greek yogurt
- 5 ml (1 teaspoon) of baking soda
- 80 ml (1/3 cup) of unsweetened apple puree
- 60 ml (1/4 cup) of brown sugar
- 2 eggs
- 80 ml (1/3 cup) of canola oil
- 250 ml (1 cup) of oat bran
- 250 ml (1 cup) of whole wheat flour
- 10 ml (2 teaspoons) of baking powder
- 5 ml (1 teaspoon) of vanilla
- 1.25 ml (1/4 teaspoon) of salt
- 250 ml (1 cup) of fresh or frozen blueberries
Preparation
Side-by-side mode
- Preheat the oven to 350°F (180°C). Butter a medium-sized 12-muffin mold or garnish each cup with parchment paper.
- In a bowl, mix yogurt, apple puree and baking soda. Set aside. In another bowl, mix whole wheat flour, salt and baking powder. Set aside.
- In the mixer, at high speed, cream eggs, vanilla and brown sugar. Add a bit of oil. Whisk for 3 minutes or until the mixture fades. At low speed, add oat bran.
- Add dry ingredients to the egg mixture and alternate with the yogurt preparation.
- Add blueberries by carefully folding the paste.
- With a spoon, spoon the mixture into molds and bake in the oven until a toothpick set at its center comes out clean, about 20 minutes. Transfer to a grill and cool down.
Chef’s note
160 calories, 8 g of fats, 19 g of carbohydrates, 2 g of fibers and 6 g of proteins.
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