Tonight I wanted to whip up a healthy muffin to take in our lunch. We often takeleftovers or sandwiches, but we always have sevear sides – ideally, at least one is home made. We are fresh out of chocolate cupcakes, so muffins was on the agenda tonight!
This recipe has a bunch of uncommon ingredients. I’ve baked muffins enough that I can come up with a recipe based on what I’m feeling at time, but I’ve added a list of substitues at the bottom if you want muffins now without running to the store.
In a bowl lightly combine the following and let sit for several mins (10 minutes)
- 1 1/2 cups wheat bran
- 1/2 cup almond milk
- 1/2 cup Greek yourt
In seperate bowl, whisk:
- 1 snack pack size unsweetend apple sauce (about 1/2 cup)
- 1/4 cup egg whites
- 2 packets of stevia
- 1/4 cup maple syrup
- 1 squeeze honey (about 1/4 cup)
- 1 teaspoon pure vanilla extract
- 3/4 cup blueberries (I used frozen, then threw in the handful of fresh ones I had)
- 1/3 cup chopped walnuts
Mix these wet ingredients with the above bran combo
In seperate bowl whisk:
- 1/2 oat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- big shake of unsweatend coconut (1/3 cup or less)
- cinnamon
Mix the dry ingredients with everything else until just comibed. Spoon into silicone muffin liners (they are THE best and Nothing sticks – no greasing required). Bake at 350 for 18-20 minutes.
These turned out SO tasty. Give it a shot.
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You could subsite many of these ingredients if you don’t have them on hand. Instead, use:
1 cup buttermilk rather than milk and yogurt
1/3 veg oil to replace apple sauce
1 egg instead of egg whites
Whole wheat flower or other flower
1/2 cup brown sugar instead of stevia, honey and maple syrup
Raisins, cranberries or other dried fruit
leave out, coconut, cinnamon or nuts