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
Preheat oven to 350 and line a muffin tin with liners and spray with cooking 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 strawberries until just combined.
Using a small ice cream scoop place mixture into the muffin tin.
Bake for about 20-22 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!
Comentários