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Bake a Difference with OXO a super yummy muffin recipe!
Fall is the time for bake sales! Bake sales can do so much for your local organization, but OXO is partnering with Cookies for Kids’ Cancer to inspire even more than your local community! These blackberry bran muffins will be the perfect recipe for your back to school bake sales!
This post is sponsored by OXO. All opinions are my own. Thank you for supporting the brands that support Momma Fit Lyndsey.
Cookies for Kids Cancer & OXO
Cookies for Kid’s Cancer is committed to raising funds for research to develop new, improved, & less toxic treatments for pediatric cancer. By joining the Cookies for Kids’ Cancer Challenge and registering your event online OXO will match proceeds from your bake sale up to their annual commitment. Just mark that you were inspired by OXO when you register!
Blackberry Bran Muffins Recipe
This blackberry bran muffins inspired by recipe by Sarah Sanneh is a delicious and seasonal bake sale item that I used OXO products to whip up!
I swapped a few ingredients to pump up the protein factor and reduce the added sugar.
Brown sugar swapped for coconut sugar
Molasses swapped for raw maple syrup
Sour cream swapped for greek yogurt
Blackberry Bran Muffins
- 3 2/3 cup flour
- 1 TB baking soda
- 1 tsp salt
- 1 cup bran
- 1 1/2 cup butter melted and cooled to room temperature
- 3/4 cup coconut sugar
- 3/4 cup maple syrup
- 1 cup shredded zucchini
- 3 cups greek yogurt
- 1 cup almond milk
- 1 1/2 cups blackberries
Preheat oven to 350 degrees.
Mix flour, baking powder, salt and bran together in a large bowl.
Mix melted room temperature butter with coconut sugar, maple syrup, zucchini, almond milk and greek yogurt.
Mix wet into dry ingredients and gently fold in blackberries.
Fill a muffin tin with batter and bake for 30 minutes.
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The OXO GreenSaver keeps the blackberries fresher longer so I don’t have to worry about spoilage.
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This is a sponsored post written by me on behalf of OXO.
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