Blockbuster Blueberry Muffins
- 2 s large eggs
- 1/4 Cup sugar
- 1/4 Cup almond or canola oil
- 1/2 Cup Sneaky Chef White Purée
- 2 Teaspoons baking powder
- 1/2 Teaspoon cinnamon
- 1/2 Cup oat bran
- 1/2 Teaspoon salt
- 3/4 Cups all-purpose flour
- 1 Cup fresh or frozen (not thawed) blueberries
These days, the average supersized muffin costs you half a day’s calories and fat grams. The ones that taste good are no better than cupcakes without the icing (and the ones that are whole grain and low-fat taste just like the box they came in). If you want the best of both worlds — great taste and lower fat — these muffins may become your family’s favorite morning staple. White Bean Purée works overtime to cut the fat and provide fiber, and the oat bran disappears behind the world’s healthiest berry.
Preheat the oven to 375 degrees. Line a muffin tin with paper liners.
In a large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, White Bean Purée, and vanilla. In another bowl, whisk together the baking powder, cinnamon, oat bran, salt, and flour. Fold the dry ingredients into the wet, mixing until the flour is just moistened, then lightly mix in the blueberries. Don’t overmix, or the muffins will be dense.
Fill each muffin cup to the top, spooning about ¼ cup of batter into each. Bake for 22 to 25 minutes, until the tops are golden brown.
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