These Blackberry Bran Muffins are a delicious addition to your breakfast or snack routine, and they’re freezer-friendly! Loaded with zucchini, blackberries, and wheat bran, they’re a nice balance between a halfway healthy breakfast and dessert.
3 2/3 cupsall-purpose flour
1 tablespoonbaking soda
1 cupwheat bran
1 1/2 cups unsalted butter, melted and cooled to room temp
3/4 cuplight brown sugar, firmly packed
1 cupshredded zucchini
3 cups fat free sour cream
1 1/2 cups fresh blackberries
Preheat oven to 350F degrees.
Whisk flour, baking soda, salt and bran together in a large mixing bowl.
Mix melted room temp butter with light brown sugar, molasses, zucchini, and sour cream in a large bowl.
Mix wet ingredients into dry, and then gently fold in blackberries (try not to burst!).
Grease and fill a muffin tin nearly to the top with batter and bake for 30 minutes, or until a toothpick inserted comes out clean. Store covered at room temperature for up to 4 days.
To freeze: Cool muffins completely, then store in a gallon size freezer bag for up to 1 month. Leave out on the counter for 30 minutes to thaw.
Recipe by Sarah Sanneh; reproduced with permission and rewritten for clarity. Nutrition information estimated with My Fitness Pal based on 28 muffins.