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Whole-Wheat Breakfast Muffins
15 Prep Time
minutes
12 Cook Time
minutes
17 Total Time
minutes
9 Serving
size
Recipe by Michelle of The Village Cook.
Print Recipe
Ingredients
- 1 ½ cups wheat bran
- 1 ½ cups whole-wheat flour
- 1 large carrot, shredded
- 1 ripe banana
- 4 ounces applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup raisins or diced apples
- ½ cup milk
- 2 tablespoons vanilla Greek yogurt
Preparation
- Preheat oven to 375°F.
- In a small bowl, combine the banana, applesauce, yogurt, vanilla, and sugar. Set aside.
- In another bowl, mix the wheat bran, wheat flour, salt, baking powder, and baking soda together.
- Gently stir the two mixtures together, and add in the milk, carrots, and raisins.
- Scoop into a greased muffin tin, filling 2/3 full. Rolled oats may be sprinkled on top before baking for visual appeal.
- Bake in preheated oven for 12-14 minutes, or until muffins spring back when lightly pressed.
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