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Emily Jacobs

Raisin Oat Bran Muffins


Muffins that won't give you a muffin top! Sign me up. I love making muffins and take advantage of a quiet Sunday to make a batch for the school week. These low sugar, protein packed muffins keep little and big tummies full without packing on the calories.


1 cup oat flour

1 cup whole wheat flour

1 tsp kosher salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

2 extra large eggs

1/2 cup honey

3 tbsp organic cane sugar

1 cup fat free plain Greek Yogurt

1.5 tsp vanilla

1/4 cup canola

1/4 cup apple sauce

1 cup raisins

1.5 cups wheat bran


Preheat oven to 350 and spray a muffin pan (12) with canola oil spray


In a medium size bowl whisk together oat flour, whole wheat flour, salt, baking soda, baking powder and cinnamon

In a large bowl lightly beat the two eggs. Whisk in yogurt, canola oil, apple sauce and vanilla.

Add dry ingredients into wet mixture and mix with a wooden spoon until all incorporated. Fold in wheat bran and raisins until just combined.

Using a small ice cream scoop place mixture into the muffin tin. It should be about 3/4 of the way full

Bake for about 22 minutes until tops are slightly golden brown and a tester comes out clean

Let cool in pan for about 10 minutes and then remove and place on a wire rack to finish cooling

Serve warm or store in an airtight container for 2-3 days. Once cooked I freeze half the batch so I always have some on hand!

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