Healthy Blueberry Bran Muffins {and a Giveaway!}

Quite a lot happened this past weekend. It was Earth Day. I had an opera rehearsal. I saw a Broadway play. I ran a race in a pink tutu and pink, fuzzy devil horns.

What? I did! Need proof?

See?!

I was holding a baton because I was part of a relay team. Since we had to wake up early to get to the start, I decided to make muffins the day before so we could eat breakfast in the car. I found a healthy blueberry muffin recipe and adjusted it to make it even healthier! They were so good! All the runners who ate one loved it.

And now ladies and gentlemen, *drum roll* it's time for my first ever giveaway on this blog! Due to knowing some cool runners, I got a free life factory water bottle.

I've been using metal water bottles for the last 4 years and was very happy to get a spiffy glass one. This bottle is super cheerful and easy to grip. Also, the larger opening makes it easier to clean. (Not to mention that having a glass bottle means I can SEE that it's clean inside.) The bottle, sleeve, and cap are all dishwasher safe. I also love that it has ounce measurements on the side. So far I've drank 80 ounces of water today and it's only the afternoon. (I drink a LOT of water.)

Now you have the chance to win one of these great bottles! In honor of Earth Day (it WAS a busy weekend...), I'm giving away one of these bottles.

To enter, go to lifefactory.com and figure out if you'd like a flip cap or a classic cap bottle and what color you love the best out of the options. Then write a comment in the comment form below with your choices (flip vs classic and which color you'd want.) Also, leave a way to contact you in the comment form if you don't have a blog profile and are leaving a comment as anonymous (email or twitter name only).

The prized bottle will be the 22oz version. Drawing will happen on Tuesday, May 1.

This giveaway is open from April 25th through midnight EDT on April 30th. You must be 18 years old to enter and live in the United States.

Please see official rules HERE. 

CONTEST CLOSED: The winner was #9, Nansi, who wants the classic cap in orange. Congratulations!

Healthy Blueberry Bran Muffins

Ingredients

1 1/2 cup all-purpose flour
3/4 cup white sugar
1/2 cup oat bran
1/4 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
3/4 cup almond milk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.

2.In a large bowl, stir together the flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt. Gently stir in the blueberries, and walnuts. In a separate bowl, mix together the mashed banana, almond milk, egg, oil, and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

3.Bake for 15 to 20 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. Or test by inserting a toothpick. If it comes out clean, the muffins are ready to be taken out of the oven.

Bake well and prosper!

Kitchen Sink Oat Muffins (Good Commons Cookbook Cook-Off)

Last week I participated in a cook book cook-off party. It was hosted by Good Commons, a great retreat in Vermont. (Seriously, check them out. They have tons of food events like their Spring Feast in April and their Gluten-free Gourmet Getaway in June.)

Well, Chef Matthew Wexler is working on the Good Commons Cookbook and to spread the word and get feed back, he had a cook-off gathering in NYC. A bunch of us made his recipes, brought them to the party, and got to be tasters of everything. (Along with tasters of the lovely wine provided at the event.)

I chose the Kitchen Sink Oat Muffins which were adapted from Dina Khader, Matthew's very first personal chef client. I had never bought oat bran before and was very excited to give these a try (once I found the oat bran at the grocery store). They are VERY hearty and I think they make the perfect muffins to take along on a hiking trip. Also, if you trade the chocolate chips for vegan chocolate chips, this recipe becomes vegan friendly!

Like to hike? Check out the rest of Good Commons' calendar of events (and you should sign up for their email list too so you can participate in their special events in NYC!)

Kitchen Sink Oat Muffins (From Good Commons Cookbook)

2 1⁄2 cups milk

2 eggs

1⁄2 cup agave nectar or honey (I used agave nectar)

1 teaspoon vanilla

6 tablespoons olive oil

2 cups rolled oats

4 cups oat bran

2 tablespoons baking powder

2 teaspoons baking soda

1/4 teaspoon cinnamon

1⁄4 teaspoon salt

1⁄4 cup dried cranberries or cherries (I used dried cherries and would suggest cutting them in half first)

1⁄4 cup chopped walnuts

1⁄4 cup bittersweet chocolate chips (I used a half cup since I like chocolate)

Directions:

Preheat oven to 425°F and prepare muffins tins with paper liners.

Combine milk, eggs, agave, vanilla and olive oil in large bowl.

In a separate bowl combine dry ingredients: rolled oats, oat bran, baking powder, baking soda,

cinnamon and salt. Gently mix wet and dry ingredients. Fold in nuts, dried fruit, and chocolate

chips.

Fill muffin cups 2⁄3 full and bake 15-17 minutes, rotating halfway through cooking time. To test

for doneness, toothpick should come out clean.

Yields 24 muffins.

Bake well and prosper!