Ingredients:
1 1/2 cups unprocessed wheat bran or oat bran
1 cup whole wheat flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup 1-percent milk or unflavored soymilk (I use Almond milk by Blue Diamond)
1/3 cup honey
1 ripe medium banana, mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries or other berries
Preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.
In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
Make a well in the center of the dry ingredients, then pour in one-third of the liquid mixture. Stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.
Spoon 2 tablespoons of batter into each muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Makes 24 mini muffins. Serving = 1 muffin.
Nutritional Values (per serving): 63 calories, 2 g protein, 11 g carbohydrates, 2 g fat, 0.3 g saturated fat, 0.5 g polyunsaturated fat, 1 g monounsaturated fat, 9 mg cholesterol, 2.7 g fiber, 93 mg sodium.
WW points: 1
Comments(5) 
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You do it for a minimum of 10 days but as long as 40. I’m just going for 10.
