This city has a serious case of Olympic fever.

Whether you’ve caught it or not, it’s impossible to ignore it in the streets.

Every day I deal with hundreds of people fully decked out in Canadian gear that wait in line for hours to see our Olympic medals on display at the Royal Canadian Mint.

To survive these crazy days I have been spending my spare time baking.  Nothing gives me greater pleasure then to bring dozens of cookies to everyone working hard at the Pavilion and drop some off for my boyfriend who is working around the clock every day.  Sometimes a little sugar goes a long way.

I have been making a lot of chocolate chunk oatmeal cookies, but the other day I also wanted to make something healthy, full of fiber and filling.

I came up with this oat bran muffin recipe and it is the best bran muffin I’ve come up with yet.  I had some apples that were on their way out so I stewed them down to make an apple sauce and they made these muffins incredibly moist and flavorful.

The plump blueberries and coconut are a bonus.  And since there is no butter in this recipe, I recommend you take my lead and slather each bite with a generous dollop of good quality butter.

I’ve got a beautiful French butter in the fridge that has been needing me for weeks now.

If I could ship a box of these out to our Canadian athletes, we’d be bringing in all the gold in no time…

Blueberry Coconut Oat Bran Muffins

Ingredients

• 1/2 cup dark brown sugar
• 1 1/4 cups oat bran
• 1/4 cup of oats
• 3 tbsp of ground flax
• 1/2 cup of coconut
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup of home made applesauce (Stew apples with lemon and allspice until soft, then blend)
• 4 tablespoons Canola oil
• 2 tsp all spice
• 1 tsp cinnamon
• 2 tsp vanilla
• 2 cups of frozen blueberries
• lemon zest