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Makes 12 servings


  • 2 cups All Bran cereal
  • 1 ½ cups almond milk (or any milk you have)
  • 1 large egg
  • ¼ cup canola oil
  • ¾ cup whole wheat flour
  • ½ cup + 1 Tbsp. all-purpose flour 
  • ½ cup sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. salt
  • ¾ tsp. cinnamon
  • 2 cups blueberries


Preheat oven to 400 degrees F. Spray a muffin tin with non-stick spray.
In a large bowl, combine the cereal and almond milk, stir to coat. Set aside for a few minutes while you assemble the dry ingredients.
In a medium bowl, whisk together both flours, reserving the one tablespoon of all-purpose flour, along with the sugar, baking powder, salt and cinnamon. Set aside.

Add the egg and oil to the cereal mixture and stir until well combined. Add the flour mixture, mixing until just combined.Add the blueberries to the same bowl the flour was in and sprinkle the reserved one tablespoon of all-purpose flour. Toss to coat and then fold the blueberries into the batter.

Fill muffin tin with batter. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow to cool in the muffin tin for five minutes before removing the muffins onto a cooling rack or plate.

Nutrition analysis per serving: 180 calories, 6 g fat, 4 g protein, 34 g carbohydrate, 1 g fiber, 180 mg sodium

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