The summer months will be here before we know and with that, there is a lot of focus on how to banish the belly bloat so you can feel and look amazing rocking your bikini body poolside. With all this talk about belly bloat, I thought it was appropriate to mention a key ingredient that can help you banish the bloat and keep things moving through your system. Wheat bran to the rescue…
Consuming more bran or whole grains can increase fiber intake, keeping things moving through your system. Adding bran in your baked goods or simply sprinkled over yogurt or hot cereal can be an easy way to add the fiber punch without the calories. It also makes you feel fuller longer, keeping you on track with your diet throughout the day.
One cup of wheat bran only contains ONLY 125 calories, 2.5 grams of fat, 9 grams of protein and 37.4 grams of carbs. One cup has a whopping 25 grams of fiber— this is a whole lot of fiber in one cup. This makes the net carbs only 12.4 grams in an entire cup! The fiber in wheat bran is more than 90 percent insoluble fiber, meaning it adds bulk without absorbing water and moves through your digestive track rather quickly, keeping you regular and therefore banishing belly bloat.
Bran muffins are a yummy and great way to add this amazing bloat-banishing fiber to your diet. They are great for an on-the-go snack, making it easy to stay on track with your goals with a busy schedule. Give these Blueberry Banana Bran Muffins a try and see how banishing that belly bloat never tasted so good! With less than 100 calories per muffin, these are the perfect snack and best part is, completely kid-approved, too! Let me know what you think!
BLUEBERRY BANANA BRAN MUFFINS
2 scoops vanilla protein powder (I use Devotion Nutrition Angel Food Cake Protein)
1 cup wheat bran
1/4 cup coconut flour
1 cup unsweetened almond milk
1 large egg
4 egg whites
1 tsp baking powder
1/2 tsp salt
1/2 cup blueberries, fresh or frozen
1/2 small banana
4 Blueberry Sky Flex Flavors (optional but adds a touch of sweetness without the sugar)
2 tbsp chia seeds
Preheat oven to 350 degrees. In a separate bowl, whisk together all dry ingredients. Add banana and liquid ingredients (milk and egg whites), gently stirring until mostly combined. Fold in blueberries, then pour batter in silicone muffin cups or regular muffin tin sprayed with non-stick spray such as coconut oil. Bake for approximately 20 minutes until tops feel springy when gently pressed. Allow to cool and enjoy!
Makes 8 large muffins.
Nutritional Information (per muffin)