Bran and blueberries muffins for diabetics
15
20
12
No
Ingredients
- 250 ml (1 cup) of 0% nature greek yogurt
- 5 ml (1 teaspoon) of baking soda
- 80 ml (1/3 cup) of unsweetened apples 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 oven at 350°F (180°C). Butter a medium sized 12 muffins mold or garnish each cups with parchment paper.
- In a bowl, mix yogurt, apples 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 eggs mixture and alternate with the yogurt preparation.
- Add blueberries by folding carefully the paste.
- With a spoon, set the mixture into molds and oven bake until a toothpick set at its center gets out clean, so about 20 minutes. Transfer on 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.
