- Servings: 12
Ingredients:
| 1½ cups | Whole Wheat Flour |
| 1 cup | 1% Milk |
| 1 cup | Frozen Blueberries, thawed |
| 1 cup | Shredded Zucchini |
| ½ cup | Ground Flaxseed |
| ½ cup | Wheat Bran |
| 1 | Egg |
| 1 | Medium Bosc Pear |
| ¼ cup | Sugar |
| ¼ cup | Raw Pumpkin Seeds |
| ¼ cup | Raw Sunflower Seeds |
| 1 Tbsp | Lemon Juice |
| 1 Tbsp | Baking Soda |
| 1 Tbsp | Baking Powder |
| ½ Tbsp | Vanilla Extract |
| ½ Tbsp | Ground Cinnamon |
Directions:
Preheat oven to 400 degrees. Soak bran in milk and lemon juice for 10 minutes. Peel and chop pear. In a large bowl, mix dry ingredients then add wet ingredients. Add nuts and seeds, then blend well. Fold in blueberries last. Spray muffin pans with cooking spray. Spoon mixture in and bake for 25 minutes.
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