I like to make muffins and eat them as snacks rather than for breakfast, but they are a quick thing to grab when you are running out the door in the morning. I’ve adapted this recipe from 101 Cookbooks – Healthy Recipe Journal.
2 cups white whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon salt
1 1/4 teaspoons baking soda
2 tablespoons brown sugar
2 cups applesauce (or fat-free yogurt, or a mixture of both)
1 egg, lightly beaten
1/2 cup honey (or maple syrup)
2 tablespoons melted butter
1 cup of add-ins of your choice – raisins, chopped dried fruit, nuts, grated carrot, etc.
Preheat the oven to 425 degrees F.
In a medium bowl combine flour, wheat bran, salt, baking soda, and sugar.
In a separate bowl whisk applesauce, egg, honey, and butter together. Gradually add your wet ingredients to the flour mixture. Once the batter is almost combined add you add-ins (I used carrot). Do not over mix.
With cooking spray (or oil) grease 15 muffin tins or use muffin papers. Using either a spoon or an ice cream scoop (best if it has a way to release the batter) fill cups 3/4 full.
Bake for 20-25 minutes. Enjoy warm or let cool.
*This recipe makes 15 muffins… if this if too much for you then you can easily put leftovers in a plastic bag and freeze them for a few months; they freeze well.
–> I like to eat these with a little drizzle of honey or maple syrup:)
Calories: 174 Fat: 2g (1g saturated) Fiber: 6g Protein: 5g Sodium: 274