“Take a moment out of the day to enjoy what's on your plate.”
- Anonymous
These delicious muffins are packed with fiber from whole grains, fruits, and seeds, making them a healthy and filling treat for breakfast or a snack!
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– 1 cup whole wheat flour – 1 cup oat bran – 1/4 cup ground flaxseed – 1/4 cup chia seeds – 1 tsp baking soda – 1 tsp baking powder – 1/2 tsp salt – 1 tsp cinnamon – 1/4 tsp nutmeg – 1/2 cup unsweetened applesauce – 1/4 cup honey or maple syrup – 2 large eggs – 1 tsp vanilla extract – 1/2 cup plain Greek yogurt – 1/2 cup almond milk (or any milk of choice) – 1 medium ripe banana, mashed
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Yield
4-6 people
Type
Vegetarian
Time
40 minutes
Level
Beginner
3
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1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with oil. 2. In a large bowl, combine whole wheat flour, oat bran, ground flaxseed, chia seeds, baking soda, baking powder, salt, cinnamon, and nutmeg. 3. In another bowl, whisk together the applesauce, honey (or maple syrup), eggs, vanilla extract, Greek yogurt, almond milk, and mashed banana until smooth. the center comes out clean.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. 5. Fold in shredded carrots/zucchini, nuts, and dried fruit, if using. – Divide the batter evenly into the muffin tin. 6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.