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Emily Jacobs

Strawberry Bran Muffins





For me, the beginning of the week means it's Muffin time! I think muffins are the perfect grab and go snack for myself and my kids. You may or may not have noticed but muffins from a store or bakery are usually loaded with fat and sugar. They are basically a cupcake! But a muffin can truly be a perfect snack if you load it with whole grains, protein, fruit and keep it light on the sweetness.


Makes 12 Muffins

  • 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

  • 1/4 cup honey

  • 1/4 cup maple syrup

  • 1 cup fat free plain Greek Yogurt

  • 1.5 tsp vanilla extract

  • 2 tbsp canola oil

  • 6 tbsp unsweetened apple sauce

  • 1.25 cups diced strawberries

  • 1.5 cups wheat bran

  1. Preheat oven to 350 and line a muffin tin with liners and spray with cooking spray

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

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

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

  5. Using a small ice cream scoop place mixture into the muffin tin.

  6. Bake for about 20-22 minutes until tops are slightly golden brown and a tester comes out clean

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

  8. 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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