This is a recipe I developed after my whole grain baking cookbook was published, using the same simple mix. It has become one of my family’s favorites! In fact, I recently made these special for Father’s Day at the request of my husband… two dozen of them, and they were GONE within three days! Most were gobbled up by my kids’ and one of their friends!
| Prep Time | 15 minutes |
| Cook Time | 20-25 minutes |
| Servings |
muffins |
- 1-1/4 c Whole Grain Baking Mix see link to recipe below
- 1-1/4 c bran flakes, finely crushed (approx. 3 cups whole flakes)*
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c pure maple syrup
- 1/4 c unsalted butter room temperature
- 1 c plain nonfat Greek yogurt
- 1/4 c unsweetened applesauce
- 1 egg, large
- 1-1/2 tsp vanilla
- 1 c diced apple, 1/4-inch pieces, peel on**
- 3/4 c raisins
Ingredients
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- Preheat oven to 375 degrees. Lightly coat muffin pan with canola oil spray.
- In small mixing bowl, combine Baking Mix, crushed bran flakes, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together butter and maple syrup until smooth. Mix in yogurt, applesauce, egg, and vanilla.
- Add flour mixture all at once and stir just until combined.
- Fold in apples and raisins. Spoon batter into prepared muffin tins, 3/4 full.
- Bake 20-25 minutes, or until toothpick in center comes out clean. Remove muffins from tins while hot and transfer to rack to cool 5-10 minutes before serving, or cool completely and store as noted below.
Get the Whole Grain Baking Mix recipe here.
* Not all bran cereals are created equal.
TIPS:
Look for one that lists wheat bran or oat bran in the first 2-3 ingredients, only after whole wheat flour.
Choose one that has 4 g of sugar per serving or less (any more than this & it likely has high-fructose corn syrup or lots of added sugar)
**Leaving the peel on doesn't affect the flavor or texture of the muffins but DOES increase fiber content and nutrients.