Want a breakfast that’s a game-changer for your heart health and taste buds? Say hello to Pumpkin Blueberry Oat Bran Muffins!

Made with wholesome ingredients like oat bran, wild blueberries, pumpkin, flax, olive oil and almond flour, these muffins support heart health and stabilize blood sugar levels.

Oat bran is the hero here, with soluble fiber that lowers LDL cholesterol and keeps your heart and gut happy!

You can use fresh or frozen blueberries. I opt for frozen wild blueberries for an extra nutritional punch – they contain 2x more anthocyanins than regular blueberries, which can help boost memory and cognitive function!

Pumpkin Blueberry Oat Bran Muffins

Wet Ingredients:

1/3 cup olive oil

1/3 cup honey or maple syrup

1 cup pumpkin puree (from a can)

2 organic eggs

Dry Ingredients:

2 tsp baking soda

1 tsp cinnamon

¼ tsp sea salt

1 cup Bob’s Red Mill oat bran

1/4 cup ground flaxseeds

1 cup almond flour

1.5 cups blueberries, fresh or frozen* (1 cup folded into the mix; 1/2 cup added to the tops right before baking)

*If using frozen, do not thaw.

Instructions:

1. Preheat oven to 375 F. Grease muffin pan.
2. Mix all wet ingredients together in one bowl and all the dry ingredients together in another bowl (with the exception of the blueberries). Gradually add the dry ingredients to the wet ingredients.
3. Gently fold 1 cup of the blueberries into the batter. Pour into a greased muffin pan.
4. Add the remaining 1/2 cup blueberries to the tops of the muffins and gentle press them into the batter.
5. Bake for 25-30 minutes, or until a fork inserted into muffins comes out clean.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.