Skinny Fresh Strawberry Bran Muffins
Ingredients
- 2 cups Kellogg’s All Bran Cereal (original)
- 2 cups fresh strawberries, washed, stems removed (~1 basket)
- 3 egg whites
- 2 eggs, I love Egg-Land’s Best eggs
- ⅓ cup canola oil
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1¼ cups whole wheat flour
- ½ cup rolled oats
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups fresh strawberries, sliced with stems removed (~1 basket)
- ½ cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees. Coat a 12-cup muffin tin with nonstick spray (with flour in it).
- Add 2 cups of All Bran Cereal to a blender and grind into crumbs.
- In an electric mixer, or a large bowl, add the cereal crumbs. In the same unwashed blender, add 2 cups of strawberries and puree them. Add the pureed strawberries to the bowl of crumbs. Mix in egg whites, eggs, and canola oil. Add both sugars, flour, oats, baking soda and salt. Mix until combined. Finally, add 2 cups sliced strawberries and walnuts. Mix batter until combined but not over mixed.
- Fill each muffin cup to the top. Bake for about 30 minutes until a toothpick inserted comes out clean.
- Remove from oven and cool slightly. Carefully remove from pan. Spray the pan again and fill with remaining batter. Bake as directed.
Nutrition
Serving: 1muffinCalories: 266kcalCarbohydrates: 40gProtein: 5gFat: 9gSodium: 290mgFiber: 6gSugar: 31gPlus Points: 7